Chimichurri Steak Pinwheels

The final result is steak perfection, cut in half with a sharp knife and presented on a platter.

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Chimichurri Steak Pinwheels feature tender steak, prosciutto, melty Swiss cheese, parsley, and my favorite Argentinian-inspired sauce.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American, Argentinian

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2 Whole Skirt Steaks
10-12 Swiss Cheese Slices
10-12 Prosciutto Slices
1.5 cups Chopped Parsley
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Garlic Powder
Oil as needed

Chimichurri:

1 cup Parsley chopped
¼ cup Red Wine Vinegar
4-6 Garlic Cloves minced
1 tbsp Red Chili Flakes
Olive Oil to desired consistency
Salt to taste

Instructions

Lay your 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 sliced cheese followed by prosciutto 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 oil 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 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.
In a bowl, mix together all the ingredients for the Chimichurri. Set to the side.
Top each of your steaks with some of the Chimichurri, slice, serve and enjoy!

Notes

How to Source the Best Prosciutto

If you want to score some seriously good prosciutto, look for "Prosciutto di Parma" or "Prosciutto di San Daniele." These labels mean it's the real deal straight from Italy, using traditional methods to get that next-level flavor.

You’ll want a deep red color with just a bit of fat and a texture that’s firm but melts in your mouth. For peak flavor, aim for prosciutto aged 18-24 months. Hit up your fave specialty markets or delis that slice it fresh for max freshness.

Pro tip: ask for a sample so you can taste that rich, buttery goodness before you buy! To source top-quality prosciutto online, start by checking out Eataly, a renowned Italian marketplace that offers authentic Prosciutto di Parma.

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