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We love a GRATE steak but steak pinwheels are next level for summertime entertaining. Join "GrillGirl" Robyn Lindars and our own Hakim Callender as they prepare for their first dinner party at the ROBOT RANCH. Watch now for Steak Pinwheels with Fresh Pesto and Provolone cooked on the flat side of GrillGrates on the Big Green Egg.
Ingredients
Servings
0.1667
lb Skirt or Flank Steak
1.333
oz
Sliced Provolone Cheese
0.0833
cup pesto (store bought or homemade, recipe below)
Cooking Twine
0.5
cups
Fresh Basil Leaves
0.04167
cup Parmesan Cheese
0.04167
cup Walnuts
0.5
Garlic Cloves
0.0833
cup Olive Oil
Sea Salt
Fresh Ground Pepper
Directions
Step 1
Combine all dry ingredients except salt, pepper and olive oil in a food processor or blender. Pulse until coarsely chopped.
Step 2
Next, with the motor running, drizzle in the olive oil and process until smooth. Add salt and pepper to taste.
Step 3
Pound Skirt steak flat with a mallet or baking pin. Spread the pesto onto the steak. Next, layer cheese onto the steak so that the steak is totally covered with Pesto and cheese. Next, roll the steak up into a pinwheel (see video) slowly so all the filling doesn’t leak out and then secure with twine in multiple places (depending on the size of your steak) so that when you slice the pin wheel into 1” pieces each piece will still be secured with twine.
Step 4
Preheat your grill to 400°F outfitted with GrillGrates on the flat griddle side. Spray with duck fat spray or your desired high heat cooking oil. Grill the pinwheels until each side has a nice crust (the cheese will form a slight crust with the steak) and the internal temp of the streak registers 125 internal temp for medium rare (or your desired internal temp).
Step 5