Say bienvenido to the savory flavor, beautiful presentation, and pure fun of Spanish Garlic Steak Pinwheels. Perfectly seasoned tender skirt steak, pounded thin, rolled with Spanish Manchego cheese, chorizo, and parsley is fun to grill and delicious to eat!
This delicious recipe for steak rolls gets even better with a no-fuss garlic wine sauce. The Spanish garlic shrimp sauce is optional, but oh man, I don’t recommend leaving it out. It is so freakin’ delicious!
Table of Contents
- Why You’ll Love Spanish Garlic Steak Pinwheels
- Ingredients
- What’s so special about Manchego Cheese?
- Step-by-Step Instructions
- What to Serve with Spanish Garlic Steak Pinwheels
- Leftovers & Reheating
- Even More Pinwheels
- Spanish Garlic Steak Pinwheels FAQs
- Flavor X Fire & FOOD X Fire
- Spanish Garlic Steak Pinwheels Recipe
Why You’ll Love Spanish Garlic Steak Pinwheels
The next time you’re looking to make an impressive dish without a lot of work in the kitchen, beef pinwheels are it. In under an hour, you’ll be biting into juicy steak paired with delicious ground chorizo and Manchego cheese.
Since these pinwheels have so much visual appeal, they are perfect for a special occasion or dinner party.
If you love beef recipes, and especially pinwheels, check out these other OTFC recipes: Surf and Turf Pinwheels, French Onion Steak Pinwheels, Surf and Turf Pinwheels, Grilled Steak Pinwheels, Skirt Steak Pizza Pinwheels.
Ingredients
- The Pinwheels – Skirt steak, cooked Spanish chorizo, Manchego cheese, parsley, kosher salt, black pepper, and garlic powder are the straightforward ingredients. Beef tallow helps the seasonings stick to the meat and also amps up the flavor.
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- The Sauce – Olive oil, white wine, garlic, parsley, lemon, and kosher salt are all it takes to create a flavorful and unforgettable complement to the pinwheels.
As you can see, all of the pinwheel ingredients are pretty easy to find at your local grocery store. Now, let’s get to the best part … bringing them all together!
What’s so special about Manchego Cheese?
Manchego, Spain’s most popular cheese, is a nutty, slightly sweet, and tangy cheese. It’s crafted only in the La Mancha region of Spain, where the fictional Don Quixote roamed the hills. Manchego is such a premium cheese because it’s made exclusively from the milk of Manchega sheep.
Step-by-Step Instructions
Prep Time
Alright, let’s this killer steak recipe underway! Lay the skirt steak on a cutting board and cover it up with either parchment paper or a sheet of plastic wrap. Now, grab a heavy mallet or a food mallet and give that skirt steak a good pounding until it’s less than half an inch thick.
Time to layer on some shredded Manchego cheese, cooked chorizo, and chopped parsley. Roll up the length of the skirt steak to create a pinwheel shape. Secure it with butcher twine strings and slice between the two strings to make two separate pinwheels.
Don’t forget to slather on some beef tallow on the outside and generously season with salt, pepper, and garlic powder. Repeat this process with the rest of the skirt steak to make all your pinwheels.
Grilling Time for Spanish Garlic Steak Pinwheels
Now, let’s prepare the hot grill! Preheat it for a two-zone high heat temperature, aiming for around 400 degrees F.
Place your pinwheels on the hot side of the grill to sear each side for about a minute or until they sport a delightful crust. Once that’s achieved, move the pinwheels to the cool side of the grill and let them roast until they reach an internal temperature of 125 degrees F, which should take about 10-15 minutes more.
Once done, pull those tasty pinwheels off the grill and let them rest for a good 10 minutes.
While the pinwheels are resting, heat a cast-iron skillet on medium-high heat with a dash of olive oil and some minced garlic. Brown the garlic for 3-4 minutes, then give it a little splash of white wine and add in the rest of your ingredients for the garlic wine sauce.
Let it simmer for 2-3 minutes in that large skillet, then pull it off the medium heat. Pour the sauce into a small bowl for easy spooning over your red meat.
Now, onto the final step! Top each steak with a generous helping of the garlic wine sauce, slice ’em up with a sharp knife, serve, and savor the deliciousness. Enjoy!
What to Serve with Spanish Garlic Steak Pinwheels
There are so many side dishes that pair extremely well with steak pinwheels. Some cilantro lime rice along with a fresh spinach salad would round out the meal nicely. And if you’re craving more of a surf and turf vibe, grill up some juicy, well-seasoned shrimp to go with your pinwheels.
Leftovers & Reheating
If you have any leftover pinwheels, wrap them up tightly in aluminum foil. Place them in an airtight container in the fridge for 3-4 days, no longer. When it’s time to reheat, crack the aluminum foil open and add a little beef tallow to keep the meat moist while warming over the grill for 10-12 minutes.
Even More Pinwheels
Spanish Garlic Steak Pinwheels FAQs
Sure! Flank steak pinwheels are another great way to make this recipe. Or, for a different flavor profile, check out my recipe for the Flank Steak Fajita Pinwheel.
An overnight marinade for the skirt steaks is not necessary, since you’ll be pounding it and breaking down the fat with a meat mallet. However, if you’re feeling adventurous, feel free to marinate the meat overnight.
Instead of Manchego in the Spanish Garlic Steak Pinwheels, experiment with different types of cheeses. Parmesan cheese, mozzarella cheese, or slices of provolone cheese are just a few ideas to get you started.
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Spanish Garlic Steak Pinwheels
Ingredients
Steak:
- 2 full Skirt Steaks
- 3 cups Cooked Ground Chorizo
- 2 cups Shredded Manchego Cheese
- 1 cup Chopped Parsley
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 2 tbsp Garlic Powder
- Beef Tallow as needed
Garlic Wine Sauce:
- 1 cup Olive Oil
- ¼ cup White Wine
- 3 tbsp Minced Garlic
- 2 tbsp Chopped Parsley
- 1 medium Lemon juiced
- Kosher Salt to taste
Instructions
- 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.
- Next, add a layer of shredded manchego cheese followed by cooked chorizo 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 beef tallow 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 400 degrees F).
- 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 125 degrees F internal (about 10-15 minutes more).
- When the steaks are done, pull them off and let rest for 10 minutes.
- Add a cast iron to medium high heat with a little olive oil and your minced garlic. Brown for 3-4 minutes.
- Then deglaze with white wine and add the rest of your ingredients for the Garlic Wine Sauce.
- Simmer for 2-3 minutes, then pull off and let cool.
- Top each of your steaks with some of the Garlic Wine Sauce, slice, serve and enjoy!
Wow! What a great recipe. I made the pinwheels for my husband’s birthday with prosciutto, pesto, and provolone, and that was a huge hit! Next is this one.
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