Grilled Steak Pinwheels
These Grilled Steak Pinwheels are the perfect 20 minute meal! They’re made with juicy skirt steak layered with basil pesto, salty prosciutto, and provolone cheese, then topped with homemade Charred Scallion Gremolata! Post Sponsored by QALO Now, as always, when it comes to cooking over the fire, it’s pretty easy to get your hands dirty. Well, thanks to my QALO Q2X ring, I don’t have to worry about it. This ring is insanely comfortable to wear while cooking and super easy to clean! It’s also able to withstand temperatures of -75F and 575F, this is the best non-conductive ring on the market for all my fire cooks out there. Okay, let’s get into it! Prep Your Steak for Grilled Steak Pinwheels Before you start anything, place some bamboo wood skewers into a container filled with water for at least 15 minutes. This prevents them from burning over the heat! Next, place your 2-3 inside skirt steaks out onto a cutting board. Cover each steak with parchment paper or plastic wrap, then use a heavy mallet or food mallet to hammer the steak until it is less than 1/2″ thick. Be sure that all of the steaks are pretty even in thickness so they cook at the same rate! Assemble Your Steak Pinwheels So, now we can assemble the pinwheels for Grilled Steak Pinwheels. First, top each steak with 1 tablespoon of basil pesto. Spread the pesto out in an even layer, then top that with 2-3 slices of prosciutto followed by 2-3 slices of provolone cheese. Carefully roll the skirt steaks up lengthwise to form it into a pinwheel for the Grilled Steak Pinwheels, then secure each with two soaked wooden skewers. Slice each pinwheel between the skewers to make two separate pinwheels. Lastly, lather the outside of each pinwheel all over with canola oil, then season well with kosher salt. Looking for more fun pinwheel recipes? Check out my Skirt Steak Pizza Pinwheels, Maple Cajun Salmon Pinwheels, or Cheesy Steak Pinwheels! About the QALO Ring Before we get to grilling the Steak Pinwheels, I have to talk about this QALO Ring. The QALO Q2X is the toughest silicone ring on the market able to withstand -75F and 575F! It is the perfect ring to wear when cooking over the fire because it is non-conductive so it won’t transfer those temperatures from the ring to your hand. I have been wearing mine for the past 4 years and absolutely love it! For all my fire cooking friends, you definitely need to check out this QALO Q2X now. Let’s Grill! Next, we’ll grill the pinwheels! To do so, preheat your grill to a high heat of around 400ºF for two-zone cooking. We’ll sear the pinwheels first, then pull them to the cooler side so they cook all the way through! So, add the assembled pinwheels onto the hot side of the grill. Sear each side for about 1 minute to give them a nice crust all the way around, then move them over to the cooler side of the grill. Let the pinwheels cook for 10-15 minutes or until they’re an internal temperature of 120ºF. Time for the Sauce Now, we’ll make the Charred Scallion Gremolata for the Grilled Steak Pinwheels! First, we want to char the scallions to give them that nice smoky flavor. Add the scallions over the flames and cook them for 3-4 minutes. Right when they’re beginning to char, pull them off the heat and set them onto a cutting board. Next, chop the root bulbs off and begin slicing your scallions into thin pieces. Add them to a bowl, then mix in chopped parsley, minced garlic, and lemon juice. Serve Your Grilled Steak Pinwheels Now that both our pinwheels and our charred scallion gremolata are ready to go, it’s finally time to serve. Before you serve, pull the now cooked pinwheels off of the grill and let them rest for 10 minutes. Once they’re good and rested, slice the pinwheels up into smaller pieces, top them off with your prepped gremolata, and finish them off with a drizzle of balsamic vinegar. This insanely simple meal is a flavor bomb you won’t be able to stop eating! Looking for more killer grilled steak recipes? Try my Grilled Steak with Peanut Butter Sauce, Grilled Steaks with Board Sauce, or Grilled Skirt Steak with Chimichurri. 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. Full Length Recipe Video on Facebook! Steak: ▢ 2-3 Whole Inside Skirt Steaks▢ 12 Prosciutto sliced▢ 12 Provolone Cheese sliced▢ 3 tbsp Green Basil Pesto▢ 2 tbsp Coarse Kosher Salt▢ Canola Oil as needed ▢ 2-3 Whole Inside Skirt Steaks ▢ 12 Prosciutto sliced ▢ 12 Provolone Cheese sliced ▢ 3 tbsp Green Basil Pesto ▢ 2 tbsp Coarse Kosher Salt ▢ Canola Oil as needed Charred Scallion Gremolata: ▢ ½ cup Chopped Parsley▢ ¼ cup Chopped Scallions▢ 2 tbsp Minced Garlic▢ 1 medium Lemon juiced ▢ ½ cup Chopped Parsley ▢ ¼ cup Chopped Scallions ▢ 2 tbsp Minced Garlic ▢ 1 medium Lemon juiced Garnished: ▢ Balsamic Vinegar▢ Charred Scallion Gremolata ▢ Balsamic Vinegar ▢ Charred Scallion Gremolata Begin by soaking some bamboo wood skewers in water for at least 15 minutes.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. Place 1 tbsp of pesto down onto one side of the skirt steak. Spread that out evenly. Next, add a layer 2-3 slices of prosciutto followed by a layer of 2-3 slices of provolone cheese. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two soaked wooden skewers and slice between them to make two separate pinwheels. Remove any excess wood from the skewers if you desire. Repeat this with the rest of the skirt steak for all of the pinwheels. Finally, lather the outside with oil and season generously with kosher salt.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 120F internal (about 10-15 minutes more). As the steaks cook, add your green scallions of the flames and cook until they begin to char (about 3-4 minutes). Pull the scallions off once done. Pull the steaks off once done and let rest for 10 minutesFor the charred scallion gremolata, take your charred scallions and chop off the root bulbs and begin slicing into thin pieces. Add your scallions to a bowl along with the rest of the gremolata ingredients. Mix and set to the side.Slice up your steak pinwheels, top with the charred scallion gremolata and balsamic vinegar. Serve and enjoy! Begin by soaking some bamboo wood skewers in water for at least 15 minutes. Begin by soaking some bamboo wood skewers in water for at least 15 minutes. 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. Place 1 tbsp of pesto down onto one side of the skirt steak. Spread that out evenly. Next, add a layer 2-3 slices of prosciutto followed by a layer of 2-3 slices of provolone cheese. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two soaked wooden skewers and slice between them to make two separate pinwheels. Remove any excess wood from the skewers if you desire. Repeat this with the rest of the skirt steak for all of the pinwheels. Finally, lather the outside with oil and season generously with kosher salt. 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. Place 1 tbsp of pesto down onto one side of the skirt steak. Spread that out evenly. Next, add a layer 2-3 slices of prosciutto followed by a layer of 2-3 slices of provolone cheese. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two soaked wooden skewers and slice between them to make two separate pinwheels. Remove any excess wood from the skewers if you desire. Repeat this with the rest of the skirt steak for all of the pinwheels. Finally, lather the outside with oil and season generously with kosher salt. Preheat your grill for a two zone high heat temperature (around 400F). 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 120F internal (about 10-15 minutes more). As the steaks cook, add your green scallions of the flames and cook until they begin to char (about 3-4 minutes). Pull the scallions off once done. Pull the steaks off once done and let rest for 10 minutes 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 120F internal (about 10-15 minutes more). As the steaks cook, add your green scallions of the flames and cook until they begin to char (about 3-4 minutes). Pull the scallions off once done. Pull the steaks off once done and let rest for 10 minutes For the charred scallion gremolata, take your charred scallions and chop off the root bulbs and begin slicing into thin pieces. Add your scallions to a bowl along with the rest of the gremolata ingredients. Mix and set to the side. For the charred scallion gremolata, take your charred scallions and chop off the root bulbs and begin slicing into thin pieces. Add your scallions to a bowl along with the rest of the gremolata ingredients. Mix and set to the side. Slice up your steak pinwheels, top with the charred scallion gremolata and balsamic vinegar. Serve and enjoy! Slice up your steak pinwheels, top with the charred scallion gremolata and balsamic vinegar. Serve and enjoy! Calories: 622kcal | Carbohydrates: 7g | Protein: 56g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 4285mg | Potassium: 735mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1451IU | Vitamin C: 27mg | Calcium: 492mg | Iron: 4mg 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!