If you’re looking for a mouthwatering dinner with amazing flavor that’s super fun to make, you’ve hit the jackpot with these Chimichurri Steak Pinwheels. This recipe takes a classic cowboy favorite and gives it a fresh twist with prosciutto and a vibrant chimichurri sauce. So, for your next special dinner, fire up that grill because it’s time to impress your friends and taste buds!
Why You’ll Love Chimichurri Steak Pinwheels
Chimichurri Steak Pinwheels are not only a showstopper for your special occasions but also incredibly easy to prepare. The combination of tender skirt steak, creamy Swiss cheese, savory prosciutto, and a flavorful chimichurri sauce is an epic combo. Plus, you can use flap or flank steak if that’s what you have on hand, but trust me, skirt steak is the best way to go. When grilled to perfection, these pinwheels are juicy, flavorful, and bound to be the star of your meal!
If this recipe fits your vibe, check out my roundup of The Best Steak Pinwheels Recipes! If your special guests are pescatarian, Maple Cajun Salmon Pinwheels and Green Chili Salmon Pinwheels are some great options. And if you’re as obsessed with chimichurri as I am, dive into even more inspiration with the Best Chimichurri Recipes.
Table of Contents
- Why You’ll Love Chimichurri Steak Pinwheels
- Ingredients Roundup
- How to Source the Best Prosciutto
- How to Make Chimichurri Steak Pinwheels
- What to Serve with Chimichurri Steak Pinwheels
- Leftovers and Reheating
- More Pinwheel recipes
- FAQs for Chimichurri Steak Pinwheels
- This sauce is FYR!
- Chimichurri Steak Pinwheels Recipe
Ingredients Roundup
This easy recipe starts with the freshest ingredients, which are easily found at your local grocery store.
- Steak – Grab some whole skirt steaks, Swiss cheese slices, prosciutto slices, chopped parsley, kosher salt, black pepper, garlic powder, and oil.
- Chimichurri – This zesty sauce comes together with some fresh parsley, red wine vinegar, fresh garlic, red chili flakes, olive oil, and then some salt.
How to Source the Best Prosciutto
If you want to score some seriously good prosciutto, look for “Prosciutto di Parma” or “Prosciutto di San Daniele.” These labels mean it’s the real deal straight from Italy, using traditional methods to get that next-level flavor.
You’ll want a deep red color with just a bit of fat and a texture that’s firm but melts in your mouth. For peak flavor, aim for prosciutto aged 18-24 months. Hit up your fave specialty markets or delis that slice it fresh for max freshness.
Pro tip: ask for a sample so you can taste that rich, buttery goodness before you buy! To source top-quality prosciutto online, start by checking out Eataly, a renowned Italian marketplace that offers authentic Prosciutto di Parma.
Add flavor to everything you’re cooking
shop over the fire spice lines
How to Make Chimichurri Steak Pinwheels
Now, let’s make our killer steak pinwheels the best way I know how on the FYR Grill, my new secret weapon for making the best food in my backyard.
The Prep
For starters, lay the skirt steak on a large and sturdy cutting board. Then, cover it with parchment paper, plastic wrap, or aluminum foil. Take your heavy-duty meat mallet and hammer that steak until it’s less than ½” thick. This step is key to making it tender—trust me, your future self will thank you for this!
Next up, add a luscious layer of Swiss cheese on top, followed by thin strips of prosciutto and then a generous sprinkling of chopped parsley.
Next, for the steak pinwheels, carefully roll the meat lengthwise. Secure the roll with butcher twine—two strings will do the trick—and slice between them to create two separate pinwheels.
Time to get those pinwheels ready for the grill! Slather them with oil on the outside and generously season with kosher salt, black pepper, and garlic powder. Repeat the process with your remaining skirt steak.
Grilling Time
Preheat your grill for a two-zone high heat setup—aiming for around 400 degrees F is perfect for these steak pinwheels. Place your pinwheels on the hot side of the grill and sear each side for about 1-2 minutes or until they develop a nice crust. This sear is where the magic happens, giving your steak that incredible flavor and texture.
Once they’re beautifully seared, move the pinwheels over to the cooler side of the grill to cook until they reach an internal temperature of 125 degrees F—this should take about 10-15 minutes more. Once they’re done, next pull them off and let them rest for 10 minutes. This is crucial because letting your steak rest allows the muscle fibers to relax and retain those delicious juices.
Chimichurri Sauce
While your steak is resting, let’s whip up that chimichurri sauce! In a small bowl, mix together all the fresh ingredients to your desired consistency, and then salt to taste. This flavorful chimichurri sauce will elevate your pinwheels to a whole new level.
Once your pinwheels are ready, slice them up with a sharp knife, top with chimichurri, and serve. Cheers! I promise that you’re gonna love every bite. Happy grilling!
What to Serve with Chimichurri Steak Pinwheels
These Chimichurri Steak Pinwheels pair perfectly with grilled veggies, a fresh salad, or even some creamy mashed potatoes. And don’t forget about a nice glass of red wine to complement the meal!
Leftovers and Reheating
If you happen to have any steak pinwheels left (though I doubt it!), store them in an airtight container in the fridge. Store steak pinwheels in the fridge for up to 3-4 days. To reheat, wrap them in aluminum foil and pop them back on the grill over medium heat for about 10-15 minutes until heated through. This will keep them juicy and prevent drying out!
More Pinwheel recipes
FAQs for Chimichurri Steak Pinwheels
Flank steak comes from the abdominal muscles and is wider and thicker, while skirt steak is cut from the diaphragm area and is thinner with more fat. Flank steak is leaner and has a more pronounced grain, making it great for marinating, while skirt steak offers a richer flavor. Both are best cooked quickly over high heat and should be sliced against the grain for tenderness.
To prevent your steak pinwheels from becoming overcooked, use a meat thermometer to monitor the internal temperature. Aim for 125 degrees F for medium-rare; anything above that can result in tougher meat. Keeping a close eye on the temperature will help ensure they stay tender and juicy.
Yes! You can prepare the chimichurri sauce ahead of time for your steak pinwheels and store it in an airtight container in the fridge. Just give it a good stir before serving to mix the flavors back together.
Get stoked for life
This sauce is FYR!
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Chimichurri Steak Pinwheels
Ingredients
Steak:
- 2 Whole Skirt Steaks
- 10-12 Swiss Cheese Slices
- 10-12 Prosciutto Slices
- 1.5 cups Chopped Parsley
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 2 tbsp Garlic Powder
- Oil as needed
Chimichurri:
- 1 cup Parsley chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1 tbsp Red Chili Flakes
- Olive Oil to desired consistency
- Salt to taste
Instructions
- Lay your steak out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
- Next, add a layer of sliced cheese followed by prosciutto and chopped parsley.
- Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels.
- Slather with oil on the outside and generously season with salt, pepper and garlic powder. Repeat this with the rest of the skirt steak for all of the pinwheels.
- Preheat your grill for a two zone high heat temperature (around 400F).
- Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
- Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes.
- In a bowl, mix together all the ingredients for the Chimichurri. Set to the side.
- Top each of your steaks with some of the Chimichurri, slice, serve and enjoy!
