These Surf and Turf Pinwheels are made with juicy steak rolled up with salty prosciutto, parmesan cheese, then served alongside a delicious and flavorful lobster meat skillet. 

Prep the Steak

First, we want to pound the steak out to make it thinner. This helps it cook more quickly and more evenly and at the same rate as the prosciutto in the Surf and Turf Pinwheels.

So, lay the whole flank steak or skirt steak out onto a cutting board. Slice it in half, then cover it with parchment paper or plastic wrap. Next, use a heavy mallet or food mallet to hammer the steak out until it’s less than 1/2″ thick. 

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Making the surf and turf pinwheels

Fully rolled pinwheels

Tis the Season for Surf and Turf Pinwheels

Now it’s time to season! In a bowl, mix together the salt, pepper, and garlic powder. Take your prepared steak and lather the outside with canola oil. Make sure you cover it completely. The oil helps the seasonings stick! 

Next, grab the bowl with the seasonings and use your hands to rub the spices all over. Again, be thorough!

Love Pinwheels? Try my Grilled Steak Pinwheels, Skirt Steak Pizza Pinwheels, Cheesy Steak Pinwheels and Maple Cajun Salmon Pinwheels.

Layer and Roll

Now it’s time to assemble our Surf and Turf Pinwheels. So, add a layer of sliced prosciutto onto the seasoned steak. Layer on a sprinkle of chopped parsley and freshly shaved parmesan, then roll it up lengthwise to create the pinwheel shape. Be gentle. We don’t want to break the Surf and Turf Pinwheels.

Next, use two strings of butcher twine to secure the pinwheel roll, then slice between them to make two separate pinwheels. Repeat with the rest of the steak. 

Searing the pinwheels on the Breeo Sear Plate

Surf and Turf Pinwheels almost done

Sear the Surf and Turf Pinwheels

Next, let’s cook. To cook the pinwheels, we’re using a Breeo Sear Plate, which is a super easy cooktop attachment for the grill. It’s my go-to for easy cooking! 

Add the Surf and Turf Pinwheels onto the sear plate and let them cook for 4-5 minutes on each side. Check that they’re done with a meat thermometer. They should be 130ºF. Be sure to keep an eye on the pinwheels and flip often to keep the cheese from burning. 

Love Lobster? Try my Smoked Lobster Tails with Esquites, Bacon Stuffed Lobster Tails and Honey Cajun Smoked Lobster Tails.

Cook Your Lobster Meat Skillet for Surf and Turf Pinwheels

While the pinwheels are cooking, you can get started on the Lobster Meat Skillet portion of the meal. 

So, add a cast iron skillet or wok to the center of the sear plate. Melt the clarified butter, then add the minced garlic. Let that simmer until it turns a nice golden-brown, then deglaze the skillet with white wine.

Next, add in the lobster meat and let that cook in the butter until warmed through. Finish it off with a sprinkle of chopped parsley, then pull the meat off of the heat and let it rest for 10 minutes.

Serve Your Surf and Turf Pinwheels

And now, we dig in, because it’s too good to wait any longer! 

Serve your Surf and Turf Pinwheels up topped off with lobster meat, butter, and chopped parsley.

Sliced Surf and Turf Pinwheels

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.

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Final Surf and Turf Pinwheels

Surf and Turf Pinwheels

Rolled and stuffed skirt steak cooked all on the Breeo sear plate till perfect. Surf and Turf Pinwheels is the best of both worlds.
Author:Derek Wolf
5 from 1 vote
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 people



  • 1 Whole Flank Steak or Skirt Steak
  • 12-15 slices Prosciutto
  • 2 cups Shaved Parmesan Cheese
  • 1 cup Chopped Parsley
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Canola Oil as needed

Lobster Meat Skillet:

  • 4-6 oz Lobster Meat
  • 2.5 oz White Wine
  • 3 tbsp Clarified Butter
  • 1.5 tbsp Minced Garlic
  • 1 tbsp Chopped Parsley


  • Lay your skirt steak out on a cutting board, slice it in half 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. Mix together your salt, pepper and garlic then lather your steak with oil and season both sides. Next, add a layer of sliced prosciutto followed by a layer of chopped parsley and shaved parmesan. 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. Repeat this with the rest of the skirt steak for all of the pinwheels.
  • Preheat your Breeo to 325-350F adding the Sear Plate for about 2 minutes before cooking.
  • Add your pinwheels to the sear plate to cook for about 4-5 minute per side or until they are 130F internal. Place sure to flip as needed to prevent the cheese from burning! As the steaks are cooking, add a cast iron skillet or wok to the center of the sear plate. Melt your clarified butter then add your minced garlic to simmer until golden brown. Deglaze the skillet with white wine, then add your lobster meat to cook in the butter for about 3-4 minutes until warmed. Once the lobster meat is done, garnish with chopped parsley then pull off and keep warm. Pull your steaks when done and let rest for 10 minutes.
  • Serve up your steaks with some lobster meat and butter over the top along with more chopped parsley for garnish. Enjoy!


Calories: 261kcal | Carbohydrates: 6g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 2908mg | Potassium: 284mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1370IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 2mg

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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  1. This looks great!

    Could you substitute shrimp for the lobster?

    Also, what would be a good side dish to pair with this?