Pesto and Provolone Steak Pinwheels

by Grill Girl Robyn | Published Jun 14, 2022 | Last updated Jun 16, 2022 | 0 comments

Steak Pinwheels are the perfect delivery mechanism for tasty fillings and cheese, such as with these pesto and provolone stuffed pinwheels that cook perfectly on the flat/griddle side of the GrillGrates, forming a nice outer crust. Steak Pinwheels work best with flank or skirt steak and will roll best if you can pound them flat with a baking pin or mallet before making roll-ups. One entire skirt steak can be stuffed and rolled, yielding between 6-8 1” pinwheels per entire skirt steak. Use twine to keep the pinwheels together while cooking and then cut the twine off before serving. Pinwheels are great for experimenting with different fillings and cheese- have fun with it! This recipe calls for homemade pesto but store bought can be substituted when in a hurry.

Nutrition Facts

Servings 6

Directions

For the Pesto

Combine all dry ingredients except salt, pepper and olive oil in a food processor or blender. Pulse until coarsely chopped.

Next, with the motor running, drizzle in the olive oil and process until smooth. Add salt and pepper to taste.

For the Pinwheel

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.

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).

Remove and let rest a few minutes under foil before serving. Serve with remaining pesto and your favorite sides. Enjoy!