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A slice of Italian beef pinwheels.
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5 from 1 vote

Italian Beef Pinwheels

Italian Beef Pinwheels for a flavor packed steak with a bit of Italian flair.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 People
Author: Derek Wolf

Ingredients

Steak Pinwheels:

  • 2 Whole Skirt Steaks
  • 4 cups Shredded Mozzarella Cheese
  • 8-10 Prosciutto Slices
  • 16-20 Salami Slices
  • 4 tbsp Calabrian Pepper Oil
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Homemade Pesto:

  • 2 cups Basil Leaves no stems
  • ¾ cups Grated Parmesan
  • ½ cup Olive Oil
  • ¼ cup Pine Nuts
  • 5-6 Garlic Cloves

Instructions

  • Lay your skirt steak out on a cutting board, slice it in half.
  • 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 shredded mozzarella cheese, prosciutto, salami and Calabrian chili oil.
  • 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.
  • Season the top with salt, pepper and garlic. Repeat this with the rest of the skirt steak for all of the pinwheels.
  • In a blender, add all the ingredients for the pesto except the olive oil and pulse to chop it up a bit.
  • Then add your olive oil and fully blend until well incorporated but still chunky.
  • Set to the side until ready to use.
  • Preheat your grill using Cowboy Lump Charcoal 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 125F internal (about 10-15 minutes more).
  • When the steaks are done, pull them off and let rest for 10 minutes.
  • After resting, add some pesto to the top of each pinwheel.
  • Torch or broil the crust till it's caramelized. Slice, serve and enjoy!

Video

Nutrition

Serving: 4g | Calories: 1279kcal | Carbohydrates: 12g | Protein: 82g | Fat: 101g | Saturated Fat: 32g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 52g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 4679mg | Potassium: 949mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1373IU | Vitamin C: 3mg | Calcium: 1108mg | Iron: 5mg