Steak Pinwheels with Cowboy Butter
If your taste buds are craving something insanely tasty, get them and your grill ready for Steak Pinwheels with Cowboy Butter. Honestly, I needed an excuse to make Cowboy Butter because, let’s face it, drinking it straight isn’t exactly socially acceptable… But I digress. The garlic-herb butter is literally the perfect accompaniment to the tender steak, melty mozzarella, and savory salami. And the visual presentation of the pinwheels is next level, perfect for entertaining, a romantic dinner for two, or a well-deserved solo splurge. But before diving into the recipe card, I’ve got to give a shoutout to the awesome folks over at QALO, the sponsors of this post. If you’re like me and spend most of your time grilling, working with fire, or just getting your hands dirty, you need a ring that can keep up. QALO makes heat-proof rings out of perfectly durable, stylish, and worry-free silicone. My Q2X ring has been through the fire with me and still looks as good as new. Now, let’s talk about how much I love steak with butter, or is it butter with steak? Table of Contents Why You’ll Love Steak Pinwheels with Cowboy ButterSteak Pinwheels Ingredients RoundupHow to Make Steak Pinwheels with Cowboy ButterThe PrepThe CookWhat to Serve with Steak Pinwheelssteak pinwheels with cowboy butter Leftovers & ReheatingFor More PinwheelsFAQsThis sauce is FYR!Steak Pinwheels with Cowboy Butter Recipe Why You’ll Love Steak Pinwheels with Cowboy ButterSteak Pinwheels Ingredients RoundupHow to Make Steak Pinwheels with Cowboy ButterThe PrepThe CookWhat to Serve with Steak Pinwheelssteak pinwheels with cowboy butter Leftovers & Reheating Why You’ll Love Steak Pinwheels with Cowboy Butter Steak Pinwheels Ingredients Roundup How to Make Steak Pinwheels with Cowboy Butter The Prep The Cook What to Serve with Steak Pinwheels steak pinwheels with cowboy butter Leftovers & Reheating For More Pinwheels FAQs This sauce is FYR! Steak Pinwheels with Cowboy Butter Recipe Why You’ll Love Steak Pinwheels with Cowboy Butter In my totally biased opinion, a juicy steak dinner is always a good idea. But, what about when you take that steak, pound it out, roll it up with melty cheese, salami, and fresh herbs, and then top it with herbaceous, spicy butter? Now you’re onto something epic. These steak butter masterpieces will soon be the perfect addition to your grilling repertoire. And truly, the Cowboy Butter is so freakin’ delicious, you’ll want to put it on everything. For this recipe, the melted butter perfectly balances heat, herbs, and savory goodness to level up the traditional cowboy steak vibes. If you’re loving the vibe of this recipe, you may want to check out Cowboy Butter Sliders, Cowboy Butter Burgers, Grilled Ribeye with Cowboy Butter, and Cowboy Butter Steak Tacos, too! And, for even more pinwheel goodness, don’t miss out on The Best Steak Pinwheels Recipes roundup. Steak Pinwheels Ingredients Roundup Steak – You’ll need to grab some whole skirt steaks, mozzarella cheese, parsley, and some salami slices. We’ll keep the seasonings straightforward with kosher salt, black pepper, and garlic powder. And to get that perfect sear, you’ll also need a bit of beef tallow or high smoke point oil. Homemade Cowboy Butter – The goodness starts with unsalted butter. It gets better with fresh garlic, Dijon mustard, chopped parsley, red chili flakes, and cayenne powder. Steak – You’ll need to grab some whole skirt steaks, mozzarella cheese, parsley, and some salami slices. We’ll keep the seasonings straightforward with kosher salt, black pepper, and garlic powder. And to get that perfect sear, you’ll also need a bit of beef tallow or high smoke point oil. Homemade Cowboy Butter – The goodness starts with unsalted butter. It gets better with fresh garlic, Dijon mustard, chopped parsley, red chili flakes, and cayenne powder. All these fresh ingredients can be found easily at your local grocery store. However, if you’re pressed for time, no shame in opting for delivery! How to Make Steak Pinwheels with Cowboy Butter The Prep Alright, let’s get into it. First up, lay your skirt steak on a cutting board and cover it with parchment paper or plastic wrap. Then, grab your meat mallet and go to town, hammering that steak until it’s less than ½” thick. And check out how great my QALO ring looks while I’m working! Next, you’re going to layer on the salami slices, followed by the shredded mozzarella. Then, go ahead and sprinkle the chopped parsley over the top. Now comes the fun part—roll that steak up tight, secure it with butcher’s twine. You’ll want to use two strings of butchers twine so that you can slice down the middle of the steak with a sharp knife and pull apart the two fancy pinwheels. Once your pinwheels are ready, slather them with some beef tallow and generously season with kosher salt, black pepper, and garlic powder. Meanwhile, get your grill fired up to medium-high heat with a two-zone setup. The Cook Sear each side of your pinwheels over the hot coals of the grill for about a minute, then crank the grill grate up so the pinwheels can continue to cook, but now over a more indirect heat. Continue to cook them this way until they hit an internal temperature of 125 degrees F. Let them rest for about 10 minutes while you make the Cowboy Butter. In a small bowl, mix together your melted unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, and cayenne powder. When your pinwheels are fully rested, top them with a generous spoonful of that flavorful cowboy butter, slice, serve, and enjoy. Cheers! For another flavor twist, consider making Smoked Butter to go with the pinwheels. And if that inspires you to keep going with the theme, you may want to explore the Smoked Steak Butter recipe next. What to Serve with Steak Pinwheels These steak pinwheels are the star of the show, but if you’re looking to round out the meal, consider serving them with some crusty bread, which is actually perfect for soaking up that leftover cowboy butter. I personally love a big green salad with some Italian dressing to go with mine. You could also throw in a side of French fries or some grilled veggies to make it a full-on feast. steak pinwheels with cowboy butter Leftovers & Reheating If by some miracle you have leftovers, don’t worry, these pinwheels reheat like a dream. Store them in an airtight container in the fridge for 3-4 days, and when you’re ready to dig in again, just reheat them over medium heat on the grill inside some aluminum foil with a little broth or beer in it. And remember, leftover Cowboy Butter can be stored in a freezer-safe container for up to 1-2 weeks. For More Pinwheels FAQs Can I use a different cut of steak for these Cowboy Butter Steak Pinwheels? Absolutely! While skirt steak is perfect for rolling up into pinwheels, you can also use flank steak or even ribeye steak if you prefer. Just make sure to pound the steak thin for easy rolling and even cooking. This method works well with various cuts as long as they’re tender enough to roll and cook evenly. What can I do with leftover cowboy butter? Leftover cowboy butter is like liquid gold—there are so many ways to use it! Try drizzling it over grilled vegetables or baked potatoes for an extra burst of flavor. It also makes a killer dipping sauce for crusty bread or even a flavorful base for a quick pasta sauce. If you’re feeling adventurous, use it as a marinade for chicken or seafood before grilling. How can I make the cowboy butter recipe spicier? If the cayenne pepper and red pepper flakes are not doing it for you, feel free to add some of my FYR Red hot sauce to really amp up the heat and flavor. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Steak: ▢ 2 Whole Skirt Steaks▢ 3 cups Shredded Mozzarella Cheese▢ 2 cups Chopped Parsley▢ 20-30 Salami Slices▢ 2 tbsp Kosher Salt▢ 2 tbsp Black Pepper▢ 2 tbsp Garlic Powder▢ Oil as needed ▢ 2 Whole Skirt Steaks ▢ 3 cups Shredded Mozzarella Cheese ▢ 2 cups Chopped Parsley ▢ 20-30 Salami Slices ▢ 2 tbsp Kosher Salt ▢ 2 tbsp Black Pepper ▢ 2 tbsp Garlic Powder ▢ Oil as needed Cowboy Butter: ▢ 2 sticks Unsalted Butter melted▢ 2 tbsp Minced Garlic▢ 2 tbsp Dijon Mustard▢ 1.5 tbsp Chopped Parsley▢ 2 tsp Red Chili Flakes▢ 1 tsp Cayenne Powder ▢ 2 sticks Unsalted Butter melted ▢ 2 tbsp Minced Garlic ▢ 2 tbsp Dijon Mustard ▢ 1.5 tbsp Chopped Parsley ▢ 2 tsp Red Chili Flakes ▢ 1 tsp Cayenne Powder 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 shredded cheese followed by salami 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 beef tallow 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 Cowboy Butter. Set to the side.Top each of your steaks with some of the Cowboy Butter, slice, serve and enjoy! 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. 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 shredded cheese followed by salami and chopped parsley. Next, add a layer of shredded cheese followed by salami 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. 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 beef tallow 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. Slather with beef tallow 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). 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. 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 Cowboy Butter. Set to the side. In a bowl, mix together all the ingredients for the Cowboy Butter. Set to the side. Top each of your steaks with some of the Cowboy Butter, slice, serve and enjoy! Top each of your steaks with some of the Cowboy Butter, slice, serve and enjoy! Calories: 1112kcal | Carbohydrates: 12g | Protein: 71g | Fat: 88g | Saturated Fat: 48g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 319mg | Sodium: 5269mg | Potassium: 1071mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5018IU | Vitamin C: 44mg | Calcium: 770mg | Iron: 7mg 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!