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3-Ingredient Grilled Steak Pinwheels

beef pinwheels
image source: sheri silver

If you’re looking for a change from marinated chicken breasts, hanger steaks, or the ubiquitous kabobs, I’ve got a summer dish you’re going to love — Grilled Steak Pinwheels.

This easy, versatile, and delicious dish uses all of three ingredients, and can be adapted or added to as you wish. Plus, you can prep it the day before, making this a perfect make-ahead main course for all of your summer barbecues! I especially like this for Father’s Day because even though my husband’s at the grill, most of the work has been done in advance (and there’s little to no cleanup!).

And if, like us, you have anxiety when it comes to grilling steak (Is the crust nicely caramelized? Is the inside pink, but not TOO pink?), this dish takes all the guesswork out. The pinwheels let you actually see the whole piece of meat, to ensure that the steak is perfectly cooked.

Here’s what to do:

Place a flank steak, with the grain running vertically, onto a plastic wrap-covered cutting board.

beef pinwheels
image source: sheri silver

Using a sharp knife, “butterfly the steak” so that it opens up like a book. Cover the top of the steak with a double thickness of plastic wrap and pound until it’s 1/4″ thick. Remove wrap and discard.

beef pinwheels
image source: sheri silver

Rub the entire steak with olive oil and season with salt and pepper. Layer the steak with prosciutto, followed by provolone (and whatever other fillings you’re using).

beef pinwheels
image source: sheri silver

Turn the steak 90 degrees so that the grain is now running horizontally. Starting with the short end that’s closest to you, tightly roll, pressing down as you roll. Use baker’s twine to secure the roll, and refrigerate until it’s ready to cook.

beef pinwheels
image source: sheri silver

Once ready to grill, insert metal or bamboo skewers at 1-inch intervals (soak the bamboo skewers in water for 30 minutes prior to using, to keep them from burning when they hit the grill).

beef pinwheels
image source: sheri silver

Slice the roll into 1″ sections and place on a perforated grilling pan. You can place the pinwheels directly on the grill but the cheese tends to melt and fall through the grates (and we don’t want to lose any cheese!).

beef pinwheels
image source: sheri silver

Grill pinwheels until well-browned, 4-5 minutes per side. Remove skewers and serve.

beef pinwheels
image source: sheri silver

Feel free to switch up the fillings or add to the mix. I’ve used salami and ham in place of the prosciutto, and Swiss and mozzarella for the provolone. You can add spinach or roasted red peppers too.

Easy, delicious, and something a little different!

Grilled Steak Pinwheels

adapted from Gourmet

Makes: 4 servings

Ingredients:
1 1/2 pounds flank steak
olive oil, salt, and pepper (to taste)
6-8 ounces sliced prosciutto, ham, bacon, or salami
6-8 ounces sliced provolone, Swiss, or mozzarella
optional: fresh spinach, arugula, basil, scallions, sundried tomatoes, or roasted red peppers

Directions:
1. Place steak, with the grain running vertically, on a plastic wrap-covered cutting board.

2. Using a sharp knife, butterfly the steak so that it opens up like a book. Cover the top of the steak with a double thickness of plastic wrap and pound until it’s 1/4″ thick. Remove wrap and discard. Rub the entire steak with a little olive oil and season with salt and pepper. Layer the steak with the prosciutto, followed by the provolone (and your other fillings, if using).

3. Turn the steak 90 degrees so that the grain is now running horizontally. Starting with the short end that’s closest to you, tightly roll up, pressing down as you roll. Use baker’s twine to secure the roll, and refrigerate until it’s ready to cook (up to one day ahead).

4. Preheat the grill to medium-high. Insert metal or bamboo skewers at 1-inch intervals (soak the bamboo skewers in water for 30 minutes prior to using). Slice the roll into 1-inch sections and place on a grilling pan. Grill pinwheels until well-browned, 4-5 minutes per side. Remove skewers and serve.

Article Posted 3 years Ago

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