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!

Spanish Garlic Steak Pinwheels sliced and ready to enjoy!

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! 

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. 

The twine is cut and the steak rolls are ready to grill.

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.


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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. 

The steak is pounded out using parchment paper, and then covered in the remaining ingredients.

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.

The steak is rolled up and secured with twine.

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.

The steak rolls cook on the grill grates.

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.

The Spanish garlic butter sauce is made in the cast iron skillet.

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. 

The beef is cooked and ready to serve!

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

Can I use another red meat besides skirt steak? 

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. 

Since skirt steak is known for its coarse texture, do you recommend marinading? 

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. 

I don’t love the taste of sheep’s milk cheese, what else can I use?

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 on a plate.

Spanish Garlic Steak Pinwheels

Spanish Garlic Steak Pinwheels are so easy to make and so tasty! Tender skirt steak, pounded thin, rolled with Spanish Manchego cheese, chorizo, and parsley is seasoned and grilled to perfection.
Author:Derek Wolf
5 from 5 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dinner
Cuisine: American
Servings: 2 people



  • 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


  • 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!



What is 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.


Serving: 6Oz | Calories: 5012kcal | Carbohydrates: 43g | Protein: 211g | Fat: 441g | Saturated Fat: 145g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 189g | Cholesterol: 729mg | Sodium: 15627mg | Potassium: 2231mg | Fiber: 10g | Sugar: 5g | Vitamin A: 8341IU | Vitamin C: 155mg | Calcium: 2697mg | Iron: 23mg

Derek Wolf

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!

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