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.
Looking for more fun pinwheel recipes? Check out my Skirt Steak Pizza Pinwheels, Maple Cajun Salmon Pinwheels, or Cheesy Steak Pinwheels!
About the QALO Ring
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Let’s Grill!
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!
Looking for more killer grilled steak recipes? Try my Grilled Steak with Peanut Butter Sauce, Grilled Steaks with Board Sauce, or Grilled Skirt Steak with Chimichurri.
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Full Length Recipe Video on Facebook!
Grilled Steak Pinwheels
Ingredients
Steak:
- 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
Garnished:
- Balsamic Vinegar
- Charred Scallion Gremolata
Instructions
- 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!
I Love your website and the recipe’s. Has given us a great way to cook. Especially the salmon pinwheels
Do you have a recipe for the basil pesto? Thanks!
Working on one!
Wow. As a girl, my dad made pinwheel steaks. This is on a whole new level of amazing!
Haven’t tried the recipe yet but planning on it in a couple days. One question-do I have to use canola oil to brush of the steaks? Or will any oil do? I only have olive and avocado oil. Thanks!
Avocado would work great!
just found these on Facebook, i think they are awesome.
This was absolutely insane. Smoke, beef, tender, cheese… listen, yall have to try this. It was a big hit with my family!
Great recipe!
I’m really excited to be making this for my husband’s birthday. But I don’t grill. I can sear them on my stove and put them in the oven, but can you give me a suggestion for the oven temperature? I have a probe so I can watch the internal temp.
Yup! I would cook at 275F after the sear on a baking sheet with a wire rack. Cook till 120F for medium rare!
Thank you!!!!!
This looks great. I am high-schooler looking to become an early grill master, and I intend to use this to prove myself!