Chili Oil Steak Pinwheels
If you’ve been here a while, you know I love pinwheels. And you know I love chili oil. So, it was only a matter of time before I made chili oil steak pinwheels! What’s great about pinwheels is that they may look complicated, but they’re easier to make than you think. It’s a low-stress, freakin’ delicious way to impress your guests for a special occasion (or to find a new family favorite). I’m so stoked about our new FYR Tiki Tiki BBQ Sauce, which we use in the marinade for this chili oil steak pinwheels recipe. The sauce helps add a great sweet and savory flavor to the skirt steak before we roll everything together! Table of Contents What You’ll Love About Chili Oil Steak PinwheelsChili Oil Steak Pinwheels IngredientsA Note About Sichuan PeppercornsThis sauce is FYR!How to Make Chili Oil Steak PinwheelsMaking the Chili Oil Prepping the Pinwheels​Grilling the Pinwheels​What to Serve with Chili Oil Steak Pinwheels​Leftovers and ReheatingFor More Pinwheels​FAQsFlavor X Fire & FOOD X FireChili Oil Steak Pinwheels Recipe What You’ll Love About Chili Oil Steak Pinwheels Chili Oil Steak Pinwheels Ingredients A Note About Sichuan Peppercorns This sauce is FYR! How to Make Chili Oil Steak Pinwheels Making the Chili Oil Prepping the Pinwheels​Grilling the Pinwheels Making the Chili Oil Prepping the Pinwheels ​Grilling the Pinwheels ​What to Serve with Chili Oil Steak Pinwheels ​Leftovers and Reheating For More Pinwheels ​FAQs Flavor X Fire & FOOD X Fire Chili Oil Steak Pinwheels Recipe What You’ll Love About Chili Oil Steak Pinwheels These pinwheels are simple to make, thanks to whole skirt steaks, chopped green onions and mozzarella cheese slices. The chili oil is what takes everything to the next level — this isn’t your typical steak dish, and that’s a good thing here. The chili oil does take some time to make, so be sure to prep this first. You’ll be glad you did. For more recipes with chili oil, including some incredible chili oil eggs, check out Steak and Eggs with Crispy Green Chili Oil, Honey Chili Oil Chicken Wings and Steak and Chili Oil Eggs. Chili Oil Steak Pinwheels Ingredients Steak: ​We’ll marinate our skirt steaks in the Tiki Tiki BBQ Sauce for that epic savory flavor. Pinwheels: ​Mozzarella cheese, green onions, kosher salt, black pepper and garlic powder are all we need to round out the simple pinwheel base. Chili Oil: I freakin’ love this stuff. It’s highly spiced (not necessarily hot spicy, but more flavorful spicy) with star anise pods, cinnamon sticks, bay leaves, garlic, Sichuan peppercorns, Sichuan chili flakes and kosher salt. Steak: ​We’ll marinate our skirt steaks in the Tiki Tiki BBQ Sauce for that epic savory flavor. Pinwheels: ​Mozzarella cheese, green onions, kosher salt, black pepper and garlic powder are all we need to round out the simple pinwheel base. Chili Oil: I freakin’ love this stuff. It’s highly spiced (not necessarily hot spicy, but more flavorful spicy) with star anise pods, cinnamon sticks, bay leaves, garlic, Sichuan peppercorns, Sichuan chili flakes and kosher salt. A Note About Sichuan Peppercorns Sichuan peppercorns are a really interesting ingredient. Instead of being ridiculously spicy, they actually create a numbing, tingling sensation when you eat them. That comes from a chemical compound called hydroxy-alpha sanshool, which causes mini vibrations in your mouth. The peppercorns are one side of the numbing and spicy Sichuan flavor profile called málà — and because of the numbing effect of the peppercorns, many believe you can eat more chile peppers! 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. How to Make Chili Oil Steak Pinwheels Making the Chili Oil First, preheat your grill for medium heat (around 325 degrees Fahrenheit) for direct cooking. Then, place a cast iron skillet on the grill with 1.5 cups canola oil and heat the oil to 225-250 degrees F. Once the oil is at temp, add 4-5 star anise pods, 2 whole cinnamon sticks, 2 bay leaves, 3 crushed garlic cloves, 3 tablespoons Sichuan peppercorns and 1 teaspoon kosher salt to the oil. Let your spices fry in the oil for about 30 minutes, making sure to stir them occasionally. Pour 3/4 cup Sichuan chili flakes into a mason jar or heat safe bowl. With a colander over the top of the bowl of chili flakes, pour your herb-infused oil over the chili flakes and stir. Set your bowl or jar to the side and let the mixture cool. Prepping the Pinwheels To prep the pinwheels, lay your 2 whole skirt steaks out on a cutting board and cover them with parchment paper or plastic wrap. Using a heavy mallet or meat mallet, hammer each skirt steak until it is less than ½” thick. Place steak in a food safe large bowl or bag, then cover in 2 cups Tiki Tiki BBQ Sauce. Place steak in the fridge (covered if you’re using a bowl and sealed if you’re using a bag) for at least 4 hours, but ideally overnight. Once they’ve finished marinating, remove the steaks from the bowl or bag. Working with one steak at a time, add a layer of sliced mozzarella cheese (about 5-6 slices) followed by 3/4 cup chopped green onions to the surface of the meat. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of kitchen twine and slice between the pieces of twine to make two separate pinwheels. To finish our prep, slather the pinwheels with oil on the outside and generously season with salt, pepper and garlic powder. Repeat this process with your second skirt steak to make the rest of the pinwheels. ​Grilling the Pinwheels Let’s grill! Preheat your grill for a two-zone high heat cook (around 400 degrees F). 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 (or raise them on the grill grate, in my case) over to the cool side of the grill. Let them cook until they reach 125 degrees F internal temperature (about 10-15 minutes more). When the pinwheels are done, pull them off and let rest for 10 minutes. Drizzle some of the chili oil on the top of each pinwheel, slice, serve and enjoy! ​What to Serve with Chili Oil Steak Pinwheels With the BBQ sauce and Sichuan flavors, these chili oil steak pinwheels would be great with pot of white rice. Some grilled pineapple and a simple green salad are also great options. You could also make some sauteed bok choy or Napa cabbage for a tasty veggie side. ​Leftovers and Reheating ​For leftover steak pinwheels, wrap them up tightly in aluminum foil. Then, place them in an airtight container in the fridge for 3-4 days. When it’s time to reheat, open the aluminum foil and warm over the grill or in a 250-degree oven for 10-12 minutes. For More Pinwheels ​FAQs ​Where can I find Sichuan peppercorns and chili flakes? You can find these ingredients at most international grocery store or online. It’s even worth checking the international food section at your local grocery store, because you should be able to find it there! There are also brands like Fly By Jing in stores across the U.S. To see if there’s a location stocking those products near you, check out the store locator. But what if I strike out on Sichuan peppercorns? The flavor of Sichuan peppercorns is unique, so there’s no perfect substitute. But, if you’re a pinch, a combination of coriander seeds and black pepper works! I’d recommend a 2:1 ratio of black pepper to coriander seeds. Can I use a different cut besides skirt steak? While skirt steak is perfect for rolling up into pinwheels, you can also use butterflied flank steak. Just make sure to pound the steak thin for easy rolling and even cooking on flank steak pinwheels. This method works well with various cuts as long as they’re tender enough to roll and cook evenly. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Pinwheels: ▢ 10-12 Mozzarella Cheese Slices▢ 1.5 cups Chopped Green Onions▢ Kosher Salt as needed▢ Black Pepper as needed▢ Garlic Powder as needed▢ Oil as needed ▢ 10-12 Mozzarella Cheese Slices ▢ 1.5 cups Chopped Green Onions ▢ Kosher Salt as needed ▢ Black Pepper as needed ▢ Garlic Powder as needed ▢ Oil as needed Chili Oil: ▢ 1.5 cups Canola Oil▢ 4-5 Star Anise▢ 2 whole Cinnamon Sticks▢ 2 Bay Leaves▢ 3 crushed Garlic Cloves▢ 3 tbsp Sichuan Peppercorns▢ 3/4 cup Sichuan Chili Flakes▢ 1 tsp Kosher Salt ▢ 1.5 cups Canola Oil ▢ 4-5 Star Anise ▢ 2 whole Cinnamon Sticks ▢ 2 Bay Leaves ▢ 3 crushed Garlic Cloves ▢ 3 tbsp Sichuan Peppercorns ▢ 3/4 cup Sichuan Chili Flakes ▢ 1 tsp Kosher Salt Chili Oil: Preheat a grill for medium heat (around 325F) for direct cooking.Add a cast iron skillet to the grill with your canola oil and bring the oil to 225-250F.Add the star anise, cinnamon sticks, bay leaves, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally.In a mason jar or heat safe bowl, add your sichuan chili flakes. With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Then let cool. Preheat a grill for medium heat (around 325F) for direct cooking. Preheat a grill for medium heat (around 325F) for direct cooking. Add a cast iron skillet to the grill with your canola oil and bring the oil to 225-250F. Add a cast iron skillet to the grill with your canola oil and bring the oil to 225-250F. Add the star anise, cinnamon sticks, bay leaves, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally. Add the star anise, cinnamon sticks, bay leaves, crushed garlic and sichuan peppercorns to the oil. Let fry in the oil for about 30 minutes making sure to stir occasionally. In a mason jar or heat safe bowl, add your sichuan chili flakes. With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Then let cool. In a mason jar or heat safe bowl, add your sichuan chili flakes. With a colander over the top of the bowl of chili flakes, pour in your herb infused oil over the chili flakes and stir. Then let cool. Steak: 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. Add to a food safe bowl or bag and cover in my Tiki Tiki BBQ Sauce. Cover and place in the fridge for at least 4 hours but ideally overnight.Pull the steaks out of the marinade. Next, add a layer of sliced cheese followed by chopped green onions. 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 direct heat on 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 indirectly until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes.Top each of your steaks with some of the chili oil, 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. Add to a food safe bowl or bag and cover in my Tiki Tiki BBQ Sauce. Cover and place in the fridge for at least 4 hours but ideally overnight. Add to a food safe bowl or bag and cover in my Tiki Tiki BBQ Sauce. Cover and place in the fridge for at least 4 hours but ideally overnight. Pull the steaks out of the marinade. Next, add a layer of sliced cheese followed by chopped green onions. 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. Pull the steaks out of the marinade. Next, add a layer of sliced cheese followed by chopped green onions. 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. 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). Preheat your grill for a two zone high heat temperature (around 400F). Add your pinwheels to direct heat on 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 indirectly until they reach 125F internal (about 10-15 minutes more). Add your pinwheels to direct heat on 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 indirectly until they reach 125F internal (about 10-15 minutes more). When the steaks are done, pull them off and let rest for 10 minutes. When the steaks are done, pull them off and let rest for 10 minutes. Top each of your steaks with some of the chili oil, slice, serve and enjoy! Top each of your steaks with some of the chili oil, slice, serve and enjoy! A Note About Sichuan Peppercorns Sichuan peppercorns are a really interesting ingredient. Instead of being ridiculously spicy, they actually create a numbing, tingling sensation when you eat them. That comes from a chemical compound called hydroxy-alpha sanshool, which causes mini vibrations in your mouth. The peppercorns are one side of the numbing and spicy Sichuan flavor profile called málà — and because of the numbing effect of the peppercorns, many believe you can eat more chile peppers! The great Anthony Bourdain (RIP) explored this aspect of Sichuan cuisine and more in his Parts Unknown episode about the region. Calories: 1423kcal | Carbohydrates: 91g | Protein: 46g | Fat: 105g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 61g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2918mg | Potassium: 1930mg | Fiber: 21g | Sugar: 52g | Vitamin A: 13930IU | Vitamin C: 9mg | Calcium: 305mg | Iron: 13mg 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!