Skirt Steak Pinwheels with Cowboy Butter

5 from 1 vote

Skirt Steak Pinwheels with Cowboy Butter

These impressive yet simple steak pinwheels are the star of any summer cookout. Flavorful skirt steak gets seasoned generously, then stuffed with provolone, spinach, and fresh basil, rolled into a spiral, and grilled to perfection (or cooked on the stove). Finished with garlicky cowboy butter, they're perfect for weeknight dinners or serving guests, and they come together in under an hour.

Prep Time15

Cook Time20

Resting time10

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings, 1 pinwheel each

Calories: 758kcal

Author: Briana

Equipment

butcher's twine
instant read thermometer
grill or large cast iron skillet for stovetop
meat mallet

Ingredients

Pinwheels

4 pounds skirt steaks trimmed and pounded to ¼-inch thickness, about 3 steaks
2 tablespoons oil any neutral oil
4 teaspoons kosher salt 1 teaspoon per pound Diamond Crystal, use about half as much if using Morton's or fine sea salt
2 teaspoons black pepper coarse ground
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons oregano
½ teaspoon smoked paprika
½ teaspoon red pepper flakes optional

Filling and assembly

15 slices provolone cheese about 12 ounces, 5 slices per steak
1 cup fresh basil leaves optional, about 1.4 ounces
2 cups fresh spinach about 2 ounces
1 teaspoon black pepper coarse ground
2 teaspoons kosher salt
2 tablespoons oil any neutral oil, as needed to coat the outsides of the steak

For serving

Cowboy butter dipping sauce optional, but delicious!

Instructions

Begin preheating your grill to medium-high, about 400°F (or preheat a large cast iron skillet over medium-high heat). Use a meat mallet to pound the steak to ¼-inch thickness, then trim the ends square for an even width. Cook up the extra pieces as a snack.
4 pounds skirt steaks
Drizzle the steaks with oil. Mix together the spice blend and salt, then season generously on all sides.
2 tablespoons oil, 4 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons onion powder , 2 teaspoons garlic powder, 2 teaspoons oregano, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes
Layer the cheese slices over the steak (about 5 per steak), then top with spinach and basil.
15 slices provolone cheese, 1 cup fresh basil leaves, 2 cups fresh spinach
Roll the meat tightly, holding firm so nothing falls out, until you see bits of cheese and green poking out of the spiral. Tie tightly with twine in two places toward the middle, leaving 1 to 1.5 inches between ties, and snip off the excess string. Cut the roll in half between the ties so each half is held in place by twine.
Drizzle the outsides with more oil and season with more salt and pepper on each side. Add to the hot grill, close the lid, and cook about 8 to 9 minutes before flipping for nice grill marks. Flip and continue cooking until a few minutes under your desired temperature. We pulled ours at 120°F (about 20 to 23 minutes total).
1 teaspoon black pepper , 2 teaspoons kosher salt, 2 tablespoons oil
Let the steak rest about 10 minutes, then drizzle with cowboy butter and serve.
Cowboy butter dipping sauce

Notes

Make-ahead: These are great to assemble in advance, then cook when guests arrive. Prep them up to 2 days ahead and store in an airtight container in the fridge. When it's time to cook, just fire up the grill or stove and cook as usual.
Stovetop method: No grill? Sear the pinwheels in a large cast iron skillet over medium-high heat, turning to brown all sides, until they reach your target internal temperature.
Choosing your steak: Outside skirt steak is more tender and marbled than inside skirt. Bavette (flap meat) is the closest swap and behaves almost identically, since it's the same kind of thin, loose-grained cut. Flank works too, but it's leaner and thicker, so cut it in half lengthwise before pounding. See our bavette steak recipe for more on that cut.
Cheese swaps: Provolone melts beautifully, but mozzarella, Havarti, or a sharp grated cheese all work.
Pesto Caprese variation: Swap in mozzarella, add a layer of walnut pesto, and tuck in thin tomato slices.
Mushroom variation: Layer in caramelized onions and mushrooms for a deeper, savory filling.
Doneness: We pull ours at 120 to 125°F for a rosy medium-rare, since it carries up while resting. Pull closer to 130°F for medium-rare or 140°F for medium. Skirt steak overcooks quickly, so use the thermometer plus pulling early for the perfect cook every time.
Storage: Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently to avoid drying out the steak.
Don't skip the twine: Butcher's twine keeps the spiral tight on the grill. Tie first, then cut between the ties.

Nutrition