Beef Skirt Steak Pinwheels
Beef skirt steak is a perfect cut of meat to make stuffed pinwheel steaks. This recipe fills the pinwheels with cheese, lemon zest and parsley. Experiment to your taste by changing the cheese or adding different spice to your filling.
- 1 (1 1/2-pound) skirt steak, trimmed of excess fat
- Salt and pepper, to taste
- 4 ounces grated Parmigiano-Reggiano (or Parmesan & Romano) cheese, about 1 cup
- 2 tablespoons grated lemon zest, about 2 lemons
- 3/4 cup chopped fresh flat-leaf parsley
- Dry grill seasoning, like McCormick Montreal Steak Seasoning
- Garlic power, or salt to taste.
Preparation time 20mins
Cooking time 40mins
Prep the steak:
If the steak is whole cut in to two even pieces. (about 8 inches long +-)
Put one piece into a gallon size plastic bag and pound gently to make the meat about 1/4-1/3 inch thick. The results should be about 4 inches wide and 8 inches plus long)
Repeat for the second piece.
Season both sides of the meat with salt and pepper.
Sprinkle the cheese evenly over the two pieces of meat leaving about 1/2 inch border.
Next sprinkle the lemon zest over the cheese and then the parsley over the cheese. (Add optional ingredients if desired).
Press the cheese, zest and parsley topping to flatten it.
Starting with the thinnest end, roll the steak up around the filling. Tie butcher twine around the middle to hold it. Tie 2 or 3 more times spacing the butcher twine to get 2 or 3 pinwheel steaks when cut. (The middle tie may be removed depending upon the size of your steak.)
Cut the rolled up steak into 2 or 3 pinwheel pieces depending upon your choice. The finished product are tied pinwheel about 1-1/2 to 2 inches wide and 1-1/2 inches high (+-).
Repeat the process for the other half of the steak. For one skirt steak you can get 4 to 6 pinwheels depending upon your size requirements.
Cook the pinwheels on a grill with the pinwheel side down turning once. Cook about 5 minutes per side for medium well.
Larger pieces may need to be cooked longer. Use a thermometer to check for doneness. Let meat rest for 5 minutes before serving.
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