These Skirt Steak Pinwheels are the perfect summer dinner recipe. Steak gets seasoned generously with a blend of herbs and spices, then filled with provolone cheese, spinach, and basil, before getting cooked to tender, juicy perfection. These pinwheels are visually stunning and impressive, yet simple to prepare!
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Whether you're looking for something new and delicious to make weeknight dinners a little more exciting, or you're serving guests, these steak pinwheels fit the bill.
We love serving these with a hefty dose of cowboy butter sauce, they are just incredible!
If you're looking for more steak recipes to try? Try this steak caprese, this bavette steak, or this cast iron ribeye!
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❤️Why We Love This Recipe
- Simple ingredients. The ingredients needed for this recipe are minimal, and you likely have a lot of them on hand already.
- Tender and juicy. The outside of the pinwheels gets a nice sear, and a bit of crispy cheese (yum!), but the inside remains incredibly moist - delicious!
- Easy-to-make. Don't let the look of these pinwheels intimidate you - they're simple to make with just a bit of cotton twine to keep the pinwheel shape intact!
🧄Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Skirt steak. We used an outside skirt steak because it tends to be more tender and flavorful, with more marbling than inside skirt steak that you can find at most grocery stores. Any skirt steak will work, however! Outside skirt tends to be longer and thicker than inside skirt, so we will pound it to be a bit thinner with a meat mallet.
- Seasonings. We never skimp on the seasonings, and this blend is a bit herby, smoky, spicy, and savory. We use a mixture of kosher salt, black pepper, oregano, garlic powder, onion powder, red pepper flakes, and smoked paprika. Use what you have, and leave out anything you don't want.
- Oil. Anything neutral (grapeseed, canola, avocado oil, etc.) that has a high smoke point works.
- Cheese. Slices of provolone work incredibly well here.
- Spinach. We like to remove the stems for a better bite.
- Fresh basil. While optional, we highly recommend it. So delicious!
Visit the recipe card for the full quantities and nutritional information.
A note on salt
- We use Diamond Crystal Salt in all of our recipes unless otherwise noted. It dissolves incredibly well and is also less salty than other salts! We recommend using about 1 teaspoon of Diamond Crystal per pound of meat. If using table salt, you will need to use less, as it's saltier.
✨Substitutions & Variations
- Swap the cut of meat. Skirt steak is our preference for this recipe, but flank steak, or even flap meat (aka bavette steak) can also be used. If using flank steak instead, you will need to cut it in half lengthwise before pounding it thin, as it's a thicker cut.
- Swap the cheese. Any type of cheese you like will work here. We used cheese slices for ease, but you could also grate your own. Some great options include mozzarella, Havarti, or Parmesan.
- Pesto Caprese version. Use mozzarella cheese instead of provolone, then add a layer of this delicious walnut pesto, and some juicy tomato slices.
- Mediterranean. Add chopped olives, sun-dried tomatoes, and feta cheese as a filling for a truly delicious bite.
- Mushroom filling. Another tasty rendition of these pinwheels would include some caramelized onions and mushrooms. Sprinkle a few blue cheese crumbles and cooked bacon bits similar to these sweet potato steak bite appetizers, and you'll love it!
- Add more meat. Feel free to add some cured meats like salami, prosciutto, pepperoni, or bacon for even more delicious flavor.
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Pull stems off of basil and spinach.
- Prepare cheese slices.
- Combine all of the dry seasonings and salt in a small bowl and mix to combine.
- Begin preheating your grill to 400°F. If using the stove, you can preheat a large cast-iron skillet over medium-high heat.
Instructions
Prep the steak
Start by using a meat mallet to pound the steak to ¼-inch thickness, then cut off the ends to create a more even width with the meat. You can cook up the extra pieces!
Season the steak
Next, drizzle the steaks with a bit of oil, and rub generously with the seasoning blend on all sides.
Add fillings
Next, add a layer of cheese slices. We used 5 slices per steak. Follow that up with spinach and basil on top.
Roll tightly
Roll the meat tightly, holding firm to ensure nothing falls out.
Make a pinwheel
The shape should be like a pinwheel, where you can see bits of cheese and green from the spinach and basil poking out.
Tie
Using kitchen twine or butcher's twine, tie the steak tightly in two places toward the middle of the roll, but giving about 1 to 1.5 inches of space between them.
Cut excess
Using sharp kitchen shears, cut the excess string off above the tight knot.
Cut in half
Next, using a sharp knife, cut the steak roughly in half, ensuring that each half has twine holding the steak in place.
Drizzle with more oil, then season with more salt and pepper on each side.
Cook!
Add to the hot grill, then close the lid and let cook for roughly 8-9 minutes before flipping to get some really nice grill marks.
Flip, then continue to cook until you're a few minutes under your desired temperature. We took ours off when an instant-read thermometer read 120ºF. All in, it took around 20-23 minutes to reach that temperature.
Pro Tip
Taking the steak off a few degrees early ensures you don't overcook it. Don't forget - the meat's temperature will continue to rise roughly 5-degrees while resting.
Top with dipping sauce (optional!)
Allow the steak to rest for about 10 minutes, then drizzle with cowboy butter! Other great options would be this leek butter or roasted garlic butter.
Serve!
Cut in half, then serve with your favorite sides and enjoy!
Equipment
- We strongly suggest using a meat thermometer to monitor the temperature while it cooks and to ensure you get the perfect cook every time!
- We love this cotton twine, perfect for grilling! You will definitely need this to keep the pinwheels in place.
Storage
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stove, in the oven, or at 50% power in the microwave. Keep in mind that the steak will continue to cook every time it's reheated.
Freezing
To freeze, allow the pinwheels to cool off completely, then transfer to a freezer bag or something very airtight and freeze solid. These can be stored for up to 3 months in the freezer.
You can also freeze these before cooking, and store those for up to 6 months in the freezer.
Defrost in the fridge overnight or quickly in cold water (should take about an hour), then cook or reheat as usual!
Make Ahead Tips
These are great to assemble in advance, then cook when guests arrive! You can prep them up to 2 days in advance and store them in an airtight container in the fridge. When it comes time to cook, just fire up the grill (or stove) and cook as usual.
Expert Tips
- Let the steak rest! This is key for juicy steak. It allows the meat to re-absorb the juices instead of letting them all spill out when cutting in.
- Undercook the steak slightly. Keep in mind that the steak will continue to rise in temperature, about 5°F, so take it off a little early and allow it to come to temperature without overcooking.
💬Common Questions
You can test the doneness of a steak using your hand! We've linked this guide on how to tell if your steak is done; it does a great job of visually explaining.
🌡Temperature Guide
Please note, we can't guarantee cook times to achieve the following temperatures. It may take less time with a thinner steak, or more time with a thicker steak, which is why we suggest using a thermometer. Here are some different doneness levels for steak at different temperatures.
- Rare - 120°F - The center of the steak will be cool to warm, very tender, and a red to pink color.
- Medium rare - 130°F - This is generally considered the "perfect cook" on most steaks. It's a pretty popular temperature to order! The center will be red and warm.
- Medium - 140°F - This cook will have a hot pink center, and the steak will be slightly firmer in texture.
- Medium-well - 150°F - This steak will be mostly brown and firm in the center.
- Well done - 160°F+ - Finally, this cook on the steak will have absolutely no pink color in the center. It will be completely brown, firm, and very dry.
More Recipes To Try
Looking for more delicious steak dinners? Try these!
🍴Pairing
Here are some of our favorite dishes to serve with these pinwheels:
🌟Leave a Review!
If you make this recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Skirt Steak Pinwheels
Equipment
- grill or large cast iron skillet
Ingredients
Pinwheels
- 4 pounds skirt steaks, trimmed and pounded to ¼-inch thickness (about 3 steaks)
- 2 tablespoons olive oil can sub any neutral oil
- 4 teaspoons kosher salt
- 2 teaspoons coarse ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional
Filling and assembly
- 12 ounces provolone cheese about 15 slices, or 5 slices per steak
- 1 cup fresh basil leaves optional, about 1.4 ounces
- 2 cups fresh spinach about 2 ounces
- 1 teaspoon coarse ground black pepper or to taste
- 2 teaspoons kosher salt or to taste
- 2 tablespoons olive oil or any neutral oil, as needed to coat the outsides of the steak
Instructions
- Begin preheating your grill to 400°F. If using the stove, you can preheat a large cast-iron skillet over medium-high heat. Start by using a meat mallet to pound the steak to ¼-inch thickness, then cut off the ends to create a more even width with the meat. You can cook up the extra pieces!4 pounds skirt steaks, trimmed and pounded to ¼-inch thickness
- Next, drizzle the steaks with oil, and mix together the spice blend. Season generously on all sides.2 tablespoons olive oil, 4 teaspoons kosher salt, 2 teaspoons coarse ground black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons oregano, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes
- Next, add a layer of cheese slices. We used 5 slices per steak. Follow that up with spinach and basil on top.12 ounces provolone cheese, 1 cup fresh basil leaves, 2 cups fresh spinach
- Roll the meat tightly, holding firm to ensure nothing falls out. The shape should be like a pinwheel, where you can see bits of cheese and green from the spinach and basil poking out.
- Using kitchen twine or butcher's twine, tie the steak tightly in two places toward the middle of the roll, but giving about 1 to 1.5 inches of space between them. Using sharp kitchen shears, cut the excess string off above the tight knot.
- Next, using a sharp knife, but the steak roughly in half, ensuring that each half has twine holding the steak in place.
- Drizzle with more oil, then season with more salt and pepper on each side.1 teaspoon coarse ground black pepper, 2 teaspoons kosher salt, 2 tablespoons olive oil
- Add to the hot grill, then close the lid and let cook for roughly 8-9 minutes before flipping to get some really nice grill marks. Flip, then continue to cook until you're a few minutes under your desired temperature. We took ours off when an instant-read thermometer read 120ºF. All in, it took around 20-23 minutes to reach that temperature.
- Allow the steak to rest for about 10 minutes, then drizzle with cowboy butter!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Make-ahead: These are great to assemble in advance, then cook when guests arrive! You can prep them up to 2 days in advance and store them in an airtight container in the fridge. When it comes time to cook, just fire up the grill (or stove) and cook as usual.
- The combination of using a meat thermometer to monitor the temperature and taking the steaks off a little early ensures the perfect cook every time! Make sure to let the steaks rest so they can remain nice and juicy.
Briana says
These are the dinner of the summer!! And long after, to be honest because they can be made on a grill or the stove. Think special occasions, or no reason at all. They look impressive and are fun to eat, but they come together easily and taste incredible. Have fun serving guests or just treating yourself with these!