Grilled Saddle of Beef

For Grilled Saddle of Beef, slice the beef (or have the butcher prepare it) to create a flat piece of meat approximately 160 x 280 mm (for a 1kg piece). Season both sides with salt and pepper.

Puree herbs, ham, garlic, some grated organic lemon and balsamic vinegar in a cutter. Apply the paste to the inside of the meat. Roll up the roast piece from the long side and tie with kitchen twine.

Place the roast on a barbecue skewer and roast over hot embers until the meat has a core temperature of 70-75° C – check with a meat thermometer.

Brush occasionally with the remaining balsamic vinegar during roasting.

Before serving, wrap in aluminum foil and let rest for 5 minutes.

Serve with Grilled Saddle of Beef Grilled Potatoes from the foil.

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