Grilled Steak Pinwheels are a fast and easy meal featuring juicy skirt steak rolled with basil pesto, prosciutto, and provolone cheese. These delightful bite-sized treats are stuffed with sautéed onions, mushrooms, and crumbled blue cheese, blending herby and nutty flavors to impress your guests.
With just a few ingredients, including charred scallion gremolata, you can prepare these pinwheels in 20 minutes. Start by searing over hot coals before transferring them to the indirect zone to reach a perfect desired temperature of 128 degrees.
These extremely easy, flavorful pinwheels will be a hit at any gathering!
Grilled Steak Pinwheels
You can quickly get your hands dirty when grilling Steak Pinwheels, but that’s part of the fun! Wearing a comfortable, heat-resistant ring keeps you safe while cooking over the fire, as it can withstand temperatures from -75°F to 575°F. This durable and versatile ring provides excellent protection for your hands, letting you enjoy the easy and intense flavors of outdoor cooking without worry.
How to Prepare Your Steak?
Before You Start:
To prepare Grilled Steak Pinwheels, soak wooden skewers in a bowl of water for 15-20 minutes to prevent burning during cooking. Heat a cast iron skillet with 1 tablespoon of neutral oil and 1/2 tablespoon of unsalted butter, then cook diced onions and mushrooms until translucent before removing them to a bowl. Pounded your trimmed skirt steaks on a cutting board before seasoning with a blend of salt, pepper, and garlic.
Let’s Build Our Pinwheels!
Images are for illustrative use; credits belong to original creators.
To build your Grilled Steak Pinwheels:
- Start by layering slices of provolone cheese, sautéed onions, mushrooms, crumbled blue cheese, and chopped bacon on your skirt steaks.
- Roll them up tightly from the bottom to the top, using butcher’s twine to secure the pinwheels and insert soaked wooden skewers to keep them together.
- Apply some canola oil to the surface area and season well with kosher salt before cutting the pinwheels into 3-3 1/2″ width pieces for serving.
Variations and Substitutions:
Feel free to customize your Steak Pinwheels by swapping out the cheese. Instead of provolone, try mozzarella for a creamy texture or cheddar for a sharper taste. For a healthier twist, add a layer of fresh spinach before rolling; it brings vibrant color and extra nutrients without altering the flavor profile.
Now It Is Time for Grilling!
To grill your Grilled Steak Pinwheels, fire up the grill with hot coals on one side and leave the other empty for two-zone cooking. Rub the grates with canola oil using a paper towel to prevent sticking, then sear the pinwheels over the hot coals for 3-4 minutes per side before moving them to the indirect side and closing the lid to cook until they reach an internal temperature of 128 degrees F.
Sauce Preparation
To create a delicious sauce for your Grilled Steak Pinwheels, start by charing the scallions over the flames for 3-4 minutes until they develop a nice, smoky flavor. Once done, pull them from the heat, chop off the root bulbs, and slice the scallions into thin pieces before mixing them in a bowl with chopped parsley, minced garlic, and lemon juice for a fresh finish.
Ready to Serve
Once your Grilled Steak Pinwheels are cooked, rest for 10 minutes before slicing them into smaller pieces. Top with prepped charred scallion gremolata and finish with a drizzle of balsamic vinegar for a straightforward meal that’s an actual flavor bomb you won’t want to stop eating!
FAQS
- What are steak pinwheels made of?
Steak pinwheels are typically made of thinly sliced beef, often flank steak or skirt steak, rolled up with fillings like cheese, vegetables, and herbs.
- What’s the best way to cook a pinwheel?
The best way to cook pinwheels is to sear them over hot coals on the grill for a few minutes on each side, then move them to an indirect heat zone to finish cooking until they reach the desired internal temperature.
- How to cut flank steak for pinwheels?
To cut flank steak for pinwheels, slice it against the grain into thin strips, about 1/2 inch thick, to ensure tenderness when rolling and cooking.
- Why put butter on a grilled steak?
Putting butter on a grilled steak adds richness and enhances the flavor, creating a delicious, juicy finish that elevates the overall taste.
Grilled Steak Pinwheels
Equipment
- Cutting Board For prepping the steak and ingredients.
- Meat Mallet To pound the skirt steak thinly.
- Chef’s Knife For slicing the steak, mushrooms, and scallions.
- Cast Iron Skillet To sauté onions and mushrooms.
- Mixing Bowl For preparing the scallion gremolata sauce.
- Wooden Skewers Soaked in water to secure the pinwheels.
- Butcher’s Twine To tightly secure the rolled pinwheels.
- Grill (Charcoal or Gas) For grilling the steak pinwheels.
- Tongs For handling the pinwheels on the grill.
- Grill Brush To oil the grates and prevent sticking.
- Instant-Read Meat Thermometer To check the internal temperature.
- Basting Brush For applying oil to the steak surface.
- Serving Platter To present the sliced pinwheels.
Ingredients
Steak
- 2-3 Whole Inside Skirt Steaks
- 12 Prosciutto sliced
- 12 Provolone Cheese sliced
- 3 tablespoon Green Basil Pesto
- 2 tablespoon Coarse Kosher Salt
- Canola Oil as needed
Charred Scallion Gremolata:
- ½ cup Chopped Parsley
- ¼ cup Chopped Scallions
- 2 tablespoon Minced Garlic
- 1 medium Lemon juiced
Garnished:
- Balsamic Vinegar
- Charred Scallion Gremolata
Instructions
- Soak Wooden Skewers: Begin by soaking bamboo skewers in water for 15-20 minutes to prevent burning during grilling.
- Flatten Skirt Steak: Lay the skirt steak flat on a cutting board, cover with parchment paper, and use a mallet to pound it to a ½ inch thickness for even cooking.
- Spread Pesto and Layer Fillings: Evenly spread basil pesto on the steak. Add layers of prosciutto and provolone cheese for flavor and a creamy texture.
- Roll and Secure: Roll the steak tightly from the bottom, securing it with soaked skewers at both ends. Slice between the skewers to form individual pinwheels.
- Brush and Season: Brush the pinwheels with oil (canola or olive), and season generously with kosher salt for a crisp, flavorful crust.
- Preheat the Grill: Set your grill for two-zone cooking with high heat (400°F). Prepare one side for direct heat and the other for indirect heat.
- Sear the Pinwheels: Sear each side of the pinwheels on the hot side of the grill for 1 minute, creating a golden-brown crust that locks in the juices.
- Finish on Indirect Heat: Transfer the pinwheels to the cool side of the grill and cook with the lid closed until they reach an internal temperature of 120°F (medium-rare), about 10-15 minutes.
- Char the Scallions: Place scallions directly over the flames, charring them for 3-4 minutes until smoky and flavorful.
- Prepare Gremolata Sauce: Chop the charred scallions and mix with minced garlic, parsley, and a squeeze of lemon juice in a bowl for a zesty, fresh sauce.
- Rest and Slice: Remove pinwheels from the grill and let them rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender.
- Serve with Gremolata: Slice the pinwheels, top with the gremolata sauce, and drizzle with balsamic vinegar. Serve immediately for a flavorful, juicy experience.
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