Description

Steak Pinwheels with Cowboy Butter are a flavorful and visually impressive grilled dish featuring skirt steak rolled with mozzarella, salami, and parsley. The pinwheels are seared over high heat for a crust then finished on a cooler part of the grill for perfect doneness. They are served topped with a zesty, spicy Cowboy Butter made from melted butter, garlic, Dijon mustard, parsley, red chili flakes, and cayenne powder, adding a rich and bold finish to this hearty and delicious recipe.

Ingredients

Scale

Steak Pinwheels

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)
Beef Tallow (amount as needed for slathering)

Cowboy Butter

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

Prepare the Steak: Lay your skirt steaks on a cutting board and cover them with parchment paper or plastic wrap. Using a heavy mallet or meat mallet, pound the steaks until they are less than ½ inch thick, ensuring even thickness for rolling and cooking.
Add the Filling: Evenly spread a layer of shredded mozzarella cheese over the flattened steak. Next, layer salami slices on top, followed by a generous amount of chopped parsley to add freshness and flavor.
Roll and Secure: Carefully roll the steak lengthwise into a tight pinwheel shape. Use butcher twine to securely tie two strings around the roll, then slice between the twines to create two individual pinwheels from each roll.
Season the Pinwheels: Slather the exterior of each pinwheel with beef tallow to enhance browning and flavor. Generously season all sides with kosher salt, black pepper, and garlic powder.
Preheat the Grill: Prepare your grill for two-zone cooking with a high heat side around 400°F (204°C) and a cooler side. This setup allows for searing and then slower cooking.
Sear the Pinwheels: Place the pinwheels on the hot side of the grill, searing each side for 1 minute until a deep crust forms. This step locks in juices and develops flavor.
Cook to Temperature: Move the pinwheels to the cooler side of the grill. Cook them indirectly for about 10-15 minutes more, or until the internal temperature reaches 125°F (52°C) for medium-rare doneness. Once cooked, remove the pinwheels and let them rest for 10 minutes to redistribute juices.
Prepare Cowboy Butter: In a bowl, combine melted unsalted butter, minced garlic, Dijon mustard, chopped parsley, red chili flakes, and cayenne powder. Mix well and set aside.
Serve: Top each rested pinwheel with a generous amount of Cowboy Butter. Slice the pinwheels into rounds, serve immediately, and enjoy the rich and spicy flavors.

Notes

Use a meat mallet carefully to avoid tearing the steak while pounding.
Beef tallow can be substituted with oil or butter if unavailable, but beef tallow adds authentic flavor.
Monitoring internal temperature with a meat thermometer is key for perfect doneness.
Allowing the meat to rest after cooking ensures juiciness and tenderness.
Adjust chili flakes and cayenne in the Cowboy Butter to control spiciness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: steak pinwheels, grilled steak roll, cowboy butter, skirt steak recipe, summer grilling, savory pinwheels