Grilled Skirt Steak Pinwheels with Garlic-Herb Filling

These grilled skirt steak pinwheels are a flavorful and impressive way to serve steak. Tender skirt steak is filled with herby pesto, salty prosciutto and nutty provolone, then rolled and grilled to juicy perfection. They work great as an appetizer or main dish and travel well to gatherings — these bite-sized pinwheels disappear fast.

Ingredients you need to make grilled steak pinwheels

What is skirt steak?

Skirt steak is a long, thin cut taken from the plate section of the cow, just below the ribs. It has a pronounced beefy flavor and a slightly coarse grain, which makes it ideal for quick, high-heat cooking. Because of its texture, skirt steak benefits from being cooked quickly to rare or medium-rare temperatures so it stays tender.

This cut is also budget-friendly compared to premium steaks, and its shape makes it easy to press, fill and roll into pinwheels for a dramatic presentation without much extra cost.

Preparing skirt steak pinwheels

Skirt steak is relatively thin, but pounding it to an even thickness ensures consistent cooking and makes rolling easier. Lay the steak on a cutting board, cover with plastic wrap or parchment, and gently pound with a meat mallet or the bottom of a heavy pan until it is even across the surface.

Spread an even layer of pesto over the flattened meat, then arrange strips of prosciutto and slices of provolone on top. Keep the fillings evenly distributed so each pinwheel has a balanced bite of cheese, meat and sauce.

Roll the steak tightly into a log, then secure it with butcher’s twine at both ends and in the middle. If needed, use wooden skewers to help hold the shape while grilling. A tight roll creates neat pinwheels and prevents the filling from falling out when you slice and grill them.

Using a sharp knife, cut the log into individual pinwheels about 2–3 inches thick, depending on your preference. Season both sides with salt, black pepper and a light dusting of garlic powder before grilling.

How to grill skirt steak pinwheels

To achieve a caramelized exterior while keeping the interior juicy, cook the pinwheels in two stages. Start with a low-and-slow step (reverse sear) at around 250°F (120°C) to bring the center up gently. If you have a smoker, this is a great stage to add mild wood smoke, such as hickory, for extra flavor.

Cook over indirect heat until the internal temperature of the pinwheel reaches about 115°F (46°C). Because skirt steak is relatively thin once flattened and rolled, watch the temperature closely to avoid overcooking.

Finish by searing over medium-high heat to develop color and a crust. Remove the pinwheels when they reach about 130°F (54°C) for medium-rare; cook a little longer if you prefer more doneness. An instant-read thermometer is the most reliable way to gauge doneness.

Resting your meat

Allow the pinwheels to rest for 10–15 minutes after grilling. Resting lets the juices redistribute throughout the meat, keeping each slice moist and flavorful. After resting, slice against the grain to maximize tenderness and serve warm.

Sides that pair well with skirt steak pinwheels

Variations

Different fillings: Swap prosciutto and provolone for ingredients like spinach, tomato, bacon, salami, mushrooms, mozzarella, fontina or parmesan. Mix and match to suit your tastes.

Sauces: Finish the cooked pinwheels with a drizzle of chimichurri, a tangy white barbecue-style sauce, or a compound butter to enhance richness.

Extra savory: For more richness, brush finished pinwheels with a flavored butter or finishing oil just before serving.

FAQs

What is steak pinwheel made of?

A steak pinwheel is a rolled steak preparation where a flattened cut (skirt or flank) is layered with fillings such as cured meats, cheeses, herbs or sauces, then rolled, tied and sliced into rounds before cooking.

Is skirt steak the same as flank steak?

They are different cuts. Skirt steak comes from the plate and has a more pronounced flavor and looser grain, while flank steak is leaner and slightly firmer. Either can be used for pinwheels if prepared to the correct thickness.

How do you wrap pinwheels?

Pound the steak thin, layer on your chosen fillings, then roll tightly like a burrito. Secure with butcher’s twine at several points and use skewers if needed. Slice into rounds and grill as directed.

Grilled Skirt Steak Pinwheels

Juicy skirt steak rolled with pesto, prosciutto and provolone, grilled to a delicious medium-rare finish. Perfect for entertaining or a special weeknight meal.

• Total Time: 1 hour 20 minutes
• Yield: 4 servings