Fajita Pinwheel
The Fajita Pinwheel is a new spin (pun intended!) on my favorite grilled steak pinwheel recipe. This tasty creation combines two of my favorite things: succulent steak and gooey cheese. I can never get enough of the simple medley of hot, smoky, and savory flavors in every bite. Whether you’re having people over or just cooking for one, pinwheels are a great way to shake up your usual steak routine. Table of Contents Why You’ll Love Steak Fajita Pinwheels Fajita Steak Pinwheels IngredientsHow to Make Fajita PinwheelPrepping the SteakGrilling TimeSlice it up! More Pinwheel RecipesWhat to Serve with Fajita PinwheelsFlavor X Fire & FOOD X FireLeftovers & ReheatingFAQsThis sauce is FYR!Fajita Pinwheel Recipe Why You’ll Love Steak Fajita Pinwheels Fajita Steak Pinwheels Ingredients How to Make Fajita Pinwheel Prepping the SteakGrilling TimeSlice it up! Prepping the Steak Grilling Time Slice it up! More Pinwheel Recipes What to Serve with Fajita Pinwheels Flavor X Fire & FOOD X Fire Leftovers & Reheating FAQs This sauce is FYR! Fajita Pinwheel Recipe Why You’ll Love Steak Fajita Pinwheels If you loved my Grilled Flat Iron Fajitas and Surf and Turf Fajitas, you’ll want to add this recipe to your backyard grilling repertoire. Flank steak pinwheels look fancy when plated up, nonetheless, they’re super easy to make on your backyard grill. The cooking time for the steak is relatively short: about an hour and fifteen minutes. Above all, this recipe is a great choice for its versatility. You’ll never get bored thinking of new ways to stuff and roll the tasty steak. And best of all? The final product of all your hard labor tastes so freakin’ delicious! Given that you might love pinwheel recipes as much as I do, check out The Best Steak Pinwheels Recipes! This article lists all my favorite pinwheel recipes, all in one place, so they’re easy to search through and find your favorite! Fajita Steak Pinwheels Ingredients Steak – Flank steak is slathered in canola oil and then seasoned with my Chipotle Garlic seasoning. If you don’t have canola, you can use any vegetable oil or some olive oil. My seasoning can be substituted with your favorite grocery store taco seasoning. Steak – Flank steak is slathered in canola oil and then seasoned with my Chipotle Garlic seasoning. If you don’t have canola, you can use any vegetable oil or some olive oil. My seasoning can be substituted with your favorite grocery store taco seasoning. Add flavor to everything you’re cooking shop over the fire spice lines Filling – Mixed in with pepper jack cheese, I use bell pepper and red onion as the traditional fajita veggies in this recipe. Feel free to add sautéed onions for an even more authentic fajita flavor. Sauce – A drizzle of enchilada sauce complements the flavors of the seasoned steak perfectly. Garnish – Some chopped cilantro provides the finishing touch. Alternatively, you could throw on some finely chopped green onions. Filling – Mixed in with pepper jack cheese, I use bell pepper and red onion as the traditional fajita veggies in this recipe. Feel free to add sautéed onions for an even more authentic fajita flavor. Sauce – A drizzle of enchilada sauce complements the flavors of the seasoned steak perfectly. Garnish – Some chopped cilantro provides the finishing touch. Alternatively, you could throw on some finely chopped green onions. Alrighty, now that you know what to pick up to make this mouthwatering delicious recipe, skip to the recipe card or keep scrolling to follow my step-by-step instructions. How to Make Fajita Pinwheel Prepping the Steak First, let’s prepare our gorgeous flank steak. Grab a sharp filet knife and carefully slice almost through one side of the steak, keeping it attached at one end. We want to end up with two evenly thick pieces. Think of it like opening a book. Next, it’s time to add some Chipotle flavor. Coat the butterflied steak with canola oil and my Chipotle Garlic seasoning. Then, layer on the sliced bell peppers, red onions, and pepper jack cheese. Roll the steak up tightly from one long end, securing it with some kitchen twine every 1.5-2 inches. Don’t worry if some filling spills out, ’cause it’s all part of the creative cooking process! Grilling Time Prior to putting the steak on the grill, fire up your rig to about 275 degrees F using indirect heat. Toss in some wood chips for extra smoky flavor infused into your grilled steak. Next, place the tied-up meat roll on the cooler side of the grill. Let it cook for around 60-75 minutes or until it reaches an internal temperature of 125 degrees F. Finally, once it’s done, rest it for 10-15 minutes on a baking sheet or cutting board. While the steak soaks up all the savory juices, crank up the grill to 400 degrees F for some direct heat action. Place the rolled steak on the grill grates, because it’s time to sear each side to get a nice crust on the beef. While you’re searing for 1-2 minutes, warm up the enchilada sauce quickly in a small cast iron skillet. Slice it up! After everything’s cooked to grilling perfection, go ahead and take the steak masterpiece off the grill. Let it rest for another minute on your cutting board. Using a sharp knife, carefully slice between the trussing string, drizzle on some enchilada sauce, and then sprinkle with chopped cilantro. Voila! It’s finally time to dig in. Cheers! More Pinwheel Recipes What to Serve with Fajita Pinwheels When it comes to what to serve up with Fajita Pinwheels, there is no shortage of options. To round out the fajita theme, pair the savory pinwheels with some corn or flour tortillas. Or, lay out some small bowls filled with chopped green onions, sour cream, and guacamole. Other ideas: Mexican rice, grilled Mexican street corn, or a black bean salad made with diced tomatoes, corn, finely chopped red onion, cilantro, and a zesty lime vinaigrette. And, don’t forget the Mexican beer! Did you know about my mild nacho obsession? If not, you sure will after you click on these recipes! Surf and Turf Nachos, Steak Nachos, Pulled Pork Loin Nachos, Grilled Trash Can Nachos, and BBQ Brisket Nachos. 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. Leftovers & Reheating Leftover Fajita Pinwheels can be wrapped tightly in aluminum foil and stored in an airtight container in the refrigerator for up to 3-4 days. To reheat them on the grill, you can cook them directly over medium heat for 3-5 minutes per side until heated through. Alternatively, you can steam them in the aluminum foil for about 10 minutes. Enjoy your revived Fajita Pinwheels! FAQs Shouldn’t I marinate the flank steak first? Flank steak is generally known as a tougher piece of meat, so tenderizing it first is always a great option. However, for best results, keep the seasonings simple and do not soak the meat for more than a few hours. Also, know that this recipe’s fairly low and slow cooking temperature keeps the steak juicy and tender. What can I use besides pepper jack cheese in the Fajita Pinwheel recipe? Colby Jack, sharp cheddar cheese, cream cheese, and slices of provolone cheese would all work great. Experiment and find the flavors you love most. I’ve also made Maple Cajun Salmon Pinwheels and Green Chili Salmon Pinwheels before, so if you want to change up more than just the cheese then try changing up the protein. Or, maybe you want both options with a Surf and Turf Pinwheel, the possibilities are really endless with a pinwheel! What else can I use besides enchilada sauce? ​Feel free to experiment with other ideas if you’re not feeling the enchilada sauce. A green salsa verde on top would be epic! Or, drizzle over some of my epic hot sauces, available over on FYR, mixed in with some sour cream. 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. Filling Ingredients: ▢ 1 Bell Pepper thinly sliced▢ 1 Red Onion thinly sliced▢ 1.5 cups Pepper Jack Cheese shredded▢ Enchilada Sauce for garnish (Optional)▢ Cilantro for garnish ▢ 1 Bell Pepper thinly sliced ▢ 1 Red Onion thinly sliced ▢ 1.5 cups Pepper Jack Cheese shredded ▢ Enchilada Sauce for garnish (Optional) ▢ Cilantro for garnish Taking your flank steak, we are going to butterfly it. Using a filet knife, slice in the side of the steak almost all the way. Slowly and methodically slice so that you have two evenly thick sides of flank steak that are still attached at one end.Once you have it fully butterflied, we are going to lather it with canola oil and season it using my Chipotle Garlic Seasoning. Evenly disperse the sliced bell peppers and red onions onto the steak then top with pepper jack cheese. Once it is ready, start at one end and roll it tightly onto itself so that it is not loose. Using some trussing string, tie off the pinwheel every 1.5-2” so that it holds securely. When done, place the steak to the side.Preheat your grill to 275 degrees F using the 2-zone grilling method. Add some wood chips to the grill if you desire.Add the steak to the indirect side of the grill and cook for about 60-75 minutes until the steak hits an internal temperature of 125 degrees F. Once it is done, pull it off and let it rest for 10 minutes.While the steak is resting, reheat your grill to 400F for direct cooking. Add the steak on to the grill to cook for about 45-60 seconds per side to get a nice crust/grill marks. When done, pull the steaks off the fire to rest for 1 minute.If you are using enchilada sauce, quickly warm up the sauce over the fire while searing the steaks.Slice into the steaks between the trussing string, top with enchilada sauce if you like, garnish with chopped cilantro and enjoy! Taking your flank steak, we are going to butterfly it. Using a filet knife, slice in the side of the steak almost all the way. Slowly and methodically slice so that you have two evenly thick sides of flank steak that are still attached at one end. Taking your flank steak, we are going to butterfly it. Using a filet knife, slice in the side of the steak almost all the way. Slowly and methodically slice so that you have two evenly thick sides of flank steak that are still attached at one end. Once you have it fully butterflied, we are going to lather it with canola oil and season it using my Chipotle Garlic Seasoning. Once you have it fully butterflied, we are going to lather it with canola oil and season it using my Chipotle Garlic Seasoning. Evenly disperse the sliced bell peppers and red onions onto the steak then top with pepper jack cheese. Evenly disperse the sliced bell peppers and red onions onto the steak then top with pepper jack cheese. Once it is ready, start at one end and roll it tightly onto itself so that it is not loose. Using some trussing string, tie off the pinwheel every 1.5-2” so that it holds securely. When done, place the steak to the side. Once it is ready, start at one end and roll it tightly onto itself so that it is not loose. Using some trussing string, tie off the pinwheel every 1.5-2” so that it holds securely. When done, place the steak to the side. Preheat your grill to 275 degrees F using the 2-zone grilling method. Add some wood chips to the grill if you desire. Preheat your grill to 275 degrees F using the 2-zone grilling method. Add some wood chips to the grill if you desire. Add the steak to the indirect side of the grill and cook for about 60-75 minutes until the steak hits an internal temperature of 125 degrees F. Once it is done, pull it off and let it rest for 10 minutes. Add the steak to the indirect side of the grill and cook for about 60-75 minutes until the steak hits an internal temperature of 125 degrees F. Once it is done, pull it off and let it rest for 10 minutes. While the steak is resting, reheat your grill to 400F for direct cooking. While the steak is resting, reheat your grill to 400F for direct cooking. Add the steak on to the grill to cook for about 45-60 seconds per side to get a nice crust/grill marks. When done, pull the steaks off the fire to rest for 1 minute. Add the steak on to the grill to cook for about 45-60 seconds per side to get a nice crust/grill marks. When done, pull the steaks off the fire to rest for 1 minute. If you are using enchilada sauce, quickly warm up the sauce over the fire while searing the steaks. If you are using enchilada sauce, quickly warm up the sauce over the fire while searing the steaks. Slice into the steaks between the trussing string, top with enchilada sauce if you like, garnish with chopped cilantro and enjoy! Slice into the steaks between the trussing string, top with enchilada sauce if you like, garnish with chopped cilantro and enjoy! Calories: 259kcal | Carbohydrates: 10g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 231mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1384IU | Vitamin C: 40mg | Calcium: 443mg | Iron: 3mg 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!