Puerto Rican Flank Steak Roll

Ingredients:

• 3 tbsp + 1 tsp vegetable oil + extra for greasing the grill grate
• 0.5 tsp ground turmeric
• 0.5 cups long-grain white rice
• 2 tablespoons mayonnaise
• 1 clove garlic, finely grated
• 1 small red bell pepper, cut into 0.5cm wide strips.
• 1 medium yellow (ripe) plantain, peeled and halved lengthwise
• 1 can (425 g) canned black beans, rinsed
• 1/4 cup + 2 tbsp. homemade barbecue sauce + extra for filing
• 1 flank steak weighing 700–900 g.
• 2 tbsp roasted garlic and herb seasoning
• 6 green onions, cut in half lengthwise

Preparation:

1. Rice:
   
   In a small saucepan, heat 1 teaspoon of oil over medium heat. Add the turmeric and cook, stirring, for about 30 seconds. Add the rice and stir to coat. Add 1 cup of water and 1/2 teaspoon of salt. Bring to a boil, reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and stir in the mayonnaise and garlic. Season with salt and let cool completely. Set aside.
2. Preheat the grill by preparing the indirect heat zone: On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one side burner and reduce the heat to medium. On a charcoal grill, dump one chimney of burnt-out coals on one side. Place a drip pan on the other side to prevent flare-ups. Light the grill according to the manufacturer's instructions. If your grill has a thermometer, aim to maintain a temperature of approximately 350°F (175°C) while grilling.
3. Pepper and plantain:
   
   Heat 2 tablespoons oil in a medium ovenproof skillet over direct heat. Add the pepper and cook until softened, about 5 minutes; set aside. Add the plantain halves, cut-side down, and cook, turning once, until golden brown, about 5 minutes per side. Let cool, then cut one of the halves in half lengthwise to make 3 strips. Set aside.
4. Beans:
   
   Place the beans and 2 tablespoons of barbecue sauce in a small bowl. Add a pinch of salt and mash the beans with your hands until they are smooth but not pasty. Set aside.
5. Steak:
   
   Place the steak on a cutting board with the short side facing you. Starting on one long edge, cut the steak in half horizontally, stopping 5 cm from the opposite edge. Open the steak like a book to create one large piece. Pound the steak with a meat mallet until it reaches an even thickness of about 1 cm. Sprinkle both sides of the steak with roasted garlic and herb seasoning.
6. Place the steak vertically in front of you, with the short edges at the top and bottom of the cutting board. Spread the rice in an even layer over the entire steak. Starting from the left edge of the steak, place one plantain strip vertically on the steak. Moving to the right, place 4 green onions next to it, then add a third of the peppers and a third of the beans, one after the other, in strips. Repeat 2 more times with the remaining ingredients, starting with the plantain strip and ending with the beans. Starting at one of the long ends, roll the steak into a tight roll. Tie the roll tightly with kitchen twine at 2 cm intervals. Tie the meat lengthwise with another piece of twine. Evenly brush the meat with the remaining 1 tablespoon of oil.
7. Lightly oil the grill grate. Grill the steak over direct heat until browned on all sides, about 10 minutes total. Transfer the steak to the cooler side of the grill, cover the grill, and cook, turning occasionally and brushing with the remaining 1/4 cup barbecue sauce during the last 5 minutes of grilling. Cook, checking frequently, until the steak reaches 115°F (46°C) in the center (the steak will be well-done on the outside and medium-rare in the center), about 30 minutes. Transfer the steak to a cutting board and let it rest for 15 minutes.
8. Cut the twine and slice the roll diagonally into 6 thick slices. Serve with barbecue sauce.