Pinwheel Flap Steak

➊ Trim the flap steak of any sinew and silverskin and cut it into a rectangle. Reserve the trimmings separately! Butterfly the flap steak. Lightly salt the surface, then drizzle with a little sherry vinegar and Worcestershire sauce. Layer with basil leaves, slices of Scamorza cheese, pine nuts, and slices of pork cheek fat, then sprinkle with Pecorino cheese. Season with pepper and lime zest, and drizzle generously with olive oil. Roll tightly, then tie with butcher's twine and rub the surface with a little olive oil. Slice the meat roll into two-finger-width slices. Sear the slices on a griddle over medium heat on both sides, then cook for about 15 minutes until the internal temperature reaches 56-60°C (133-140°F).

Pipe 8 cream puffs onto a sheet of parchment paper. Place a covered grill with a water pan and a baking stone inside, and preheat to 220°C (425°F). Place the cream puffs, along with the parchment paper, onto the baking stone and bake for approximately 20 minutes, or until golden brown.

Cook the whole eggplant and bell pepper over indirect heat at 180°C. Once fully cooked, remove the skin from the eggplant, purée it, and season to taste. Peel and deseed the bell pepper, then cut the flesh into pieces suitable for the profiteroles. Grill zucchini slices (about 5 mm thick) and oyster mushrooms on both sides until crispy. Thinly slice the cherry tomatoes and marinate them with onion granules, salt, and a little olive oil. Slice the cooled profiteroles open and fill each one with eggplant purée, bell pepper, zucchini, tomato, oyster mushroom, and a dollop of herbed cream cheese.

BBQ tip: The meat roll can also be prepared the day before. Simply wrap it in cling film and store it in the refrigerator.