These Grilled Steak Pinwheels are the perfect 20 minute meal! They’re made with juicy skirt steak layered with basil pesto, salty prosciutto, and provolone cheese, then topped with homemade Charred Scallion Gremolata!
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Okay, let’s get into it!
Prep Your Steak for Grilled Steak Pinwheels
Before you start anything, place some bamboo wood skewers into a container filled with water for at least 15 minutes. This prevents them from burning over the heat!
Next, place your 2-3 inside skirt steaks out onto a cutting board. Cover each steak with parchment paper or plastic wrap, then use a heavy mallet or food mallet to hammer the steak until it is less than 1/2″ thick. Be sure that all of the steaks are pretty even in thickness so they cook at the same rate!
Assemble Your Steak Pinwheels
So, now we can assemble the pinwheels for Grilled Steak Pinwheels. First, top each steak with 1 tablespoon of basil pesto. Spread the pesto out in an even layer, then top that with 2-3 slices of prosciutto followed by 2-3 slices of provolone cheese.
Carefully roll the skirt steaks up lengthwise to form it into a pinwheel for the Grilled Steak Pinwheels, then secure each with two soaked wooden skewers. Slice each pinwheel between the skewers to make two separate pinwheels.
Lastly, lather the outside of each pinwheel all over with canola oil, then season well with kosher salt.
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Next, we’ll grill the pinwheels! To do so, preheat your grill to a high heat of around 400ºF for two-zone cooking. We’ll sear the pinwheels first, then pull them to the cooler side so they cook all the way through!
So, add the assembled pinwheels onto the hot side of the grill. Sear each side for about 1 minute to give them a nice crust all the way around, then move them over to the cooler side of the grill. Let the pinwheels cook for 10-15 minutes or until they’re an internal temperature of 120ºF.
Time for the Sauce
Now, we’ll make the Charred Scallion Gremolata for the Grilled Steak Pinwheels!
First, we want to char the scallions to give them that nice smoky flavor. Add the scallions over the flames and cook them for 3-4 minutes. Right when they’re beginning to char, pull them off the heat and set them onto a cutting board.
Next, chop the root bulbs off and begin slicing your scallions into thin pieces. Add them to a bowl, then mix in chopped parsley, minced garlic, and lemon juice.
Serve Your Grilled Steak Pinwheels
Now that both our pinwheels and our charred scallion gremolata are ready to go, it’s finally time to serve. Before you serve, pull the now cooked pinwheels off of the grill and let them rest for 10 minutes.
Once they’re good and rested, slice the pinwheels up into smaller pieces, top them off with your prepped gremolata, and finish them off with a drizzle of balsamic vinegar.
This insanely simple meal is a flavor bomb you won’t be able to stop eating!
Grilled Steak Pinwheels
These Grilled Steak Pinwheels are made with juicy steak layered with pesto, prosciutto, and provolone. Served with Charred Scallion Gremolata!
- 2-3 Whole Inside Skirt Steaks
- 12 Prosciutto sliced
- 12 Provolone Cheese sliced
- 3 tbsp Green Basil Pesto
- 2 tbsp Coarse Kosher Salt
- Canola Oil as needed
Charred Scallion Gremolata:
- ½ cup Chopped Parsley
- ¼ cup Chopped Scallions
- 2 tbsp Minced Garlic
- 1 medium Lemon juiced
- Balsamic Vinegar
- Charred Scallion Gremolata
Begin by soaking some bamboo wood skewers in water for at least 15 minutes.
Lay your skirt 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. Place 1 tbsp of pesto down onto one side of the skirt steak. Spread that out evenly. Next, add a layer 2-3 slices of prosciutto followed by a layer of 2-3 slices of provolone cheese. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two soaked wooden skewers and slice between them to make two separate pinwheels. Remove any excess wood from the skewers if you desire. Repeat this with the rest of the skirt steak for all of the pinwheels. Finally, lather the outside with oil and season generously with kosher salt.
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 120F internal (about 10-15 minutes more). As the steaks cook, add your green scallions of the flames and cook until they begin to char (about 3-4 minutes). Pull the scallions off once done. Pull the steaks off once done and let rest for 10 minutes
For the charred scallion gremolata, take your charred scallions and chop off the root bulbs and begin slicing into thin pieces. Add your scallions to a bowl along with the rest of the gremolata ingredients. Mix and set to the side.
Slice up your steak pinwheels, top with the charred scallion gremolata and balsamic vinegar. Serve and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!