Dinner

Steak Pinwheels with Cowboy Butter Recipe

Bylilan Sage October 28, 2025October 28, 2025

Introduction

Steak Pinwheels with Cowboy Butter are a flavorful and impressive dish that combines tender skirt steak, melted cheese, and savory salami rolled into a beautiful pinwheel shape. Finished with a spicy, rich butter, this recipe is perfect for grilling enthusiasts and steak lovers looking to elevate their meal.

A white plate holds four thick, round steaks with a dark, grilled crust and green herb bits on top. One steak is cut in half and stacked in front, showing a pink, juicy inside with a hint of melted cheese or sauce between the layers. Small pieces of white garlic and herbs are scattered on top and around the steaks. The plate is placed on a wooden board with a white marbled background and a fire pit glowing softly in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 whole skirt steaks
3 cups shredded mozzarella cheese
2 cups chopped parsley
20-30 salami slices
2 tbsp kosher salt
2 tbsp black pepper
2 tbsp garlic powder
Oil (as needed)
2 sticks unsalted butter (melted)
2 tbsp minced garlic
2 tbsp Dijon mustard
1.5 tbsp chopped parsley
2 tsp red chili flakes
1 tsp cayenne powder

Instructions

Step 1: Lay your skirt steak flat on a cutting board and cover it with parchment paper or plastic wrap. Use a heavy mallet to pound the steak until it is less than ½ inch thick.
Step 2: Spread a layer of shredded mozzarella cheese evenly over the steak, then add a layer of salami slices and sprinkle with chopped parsley.
Step 3: Carefully roll the steak up lengthwise to form a pinwheel. Secure the roll with two strings of butcher twine and slice between the strings to create two separate pinwheels.
Step 4: Brush the outside of each pinwheel with oil and season generously with kosher salt, black pepper, and garlic powder. Repeat for all pinwheels.
Step 5: Preheat your grill to a two-zone setup with a high heat zone around 400°F.
Step 6: Place the pinwheels on the hot side of the grill and sear for 1 minute per side until a crust forms. Then move them to the cooler side of the grill and cook until they reach an internal temperature of 125°F, about 10-15 minutes. Remove and let rest for 10 minutes.
Step 7: While the steaks rest, mix melted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, and cayenne powder in a bowl to make the Cowboy Butter.
Step 8: Top each rested pinwheel with a generous spoonful of Cowboy Butter. Slice, serve, and enjoy!

Tips & Variations

Use a meat thermometer to ensure perfect doneness without overcooking.
Swap salami for prosciutto or smoked ham for a different flavor profile.
For extra smokiness, add a handful of wood chips to your grill while cooking.
Omit cayenne powder or reduce chili flakes for a milder Cowboy Butter.

Storage

Store leftover steak pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to maintain tenderness and avoid drying out. Cowboy Butter can be stored separately in the fridge for up to a week and added warm when serving.

How to Serve

This image shows four thick, round pieces of grilled steak on a white plate with a blue surface. The steak pieces have a charred, dark brown outside layer with a slightly crunchy texture. Two pieces are cut in half and stacked in the front, showing the inside, which is pink and juicy with visible herbs and a tender texture. Each piece is topped with small bits of chopped garlic, herbs, and red pepper flakes, adding a bit of color and texture. There is also a small pool of yellowish oil around the steak on the plate. The plate is set on a wooden board with a white marbled surface under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pinwheels ahead of time?

Yes, you can prepare the pinwheels earlier in the day and refrigerate them before grilling. Bring them to room temperature before cooking for even grilling.