Why You’ll Love This Steak Pinwheels Recipe
When it comes to delicious dinners, steak pinwheels are a standout choice. I absolutely love how they blend rich flavors and textures.
The juicy skirt steak, combined with creamy gorgonzola and nutty asiago, creates a mouthwatering experience. Plus, the vibrant spinach and scallions add freshness to every bite.
What’s more, they’re visually impressive, making any meal feel special. I often serve them at gatherings, and they’re always a hit!
The best part? They’re surprisingly easy to prepare. Trust me, once you try these steak pinwheels, you’ll be hooked and want to make them again and again.
Enjoy!
Ingredients of Steak Pinwheels
When it comes to whipping up a dish that’s sure to impress, the ingredients for steak pinwheels are just as essential as the cooking technique. You’ll want to gather a selection of robust flavors that come together beautifully. From the savory skirt steak to the creamy cheese and fresh veggies, each ingredient plays a significant role in creating that delicious bite.
So, let’s explore what you’ll need to make these scrumptious pinwheels.
Here’s your shopping list for the perfect steak pinwheels:
- 3 lbs skirt steaks (butterflied and cut thin—aim for no holes, please)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces asiago cheese (grated)
- 6 ounces gorgonzola cheese (crumbled)
- 16 ounces fresh spinach (raw, because we want it vibrant)
- 8 scallions (whites only, keep the greens for something else)
Now, before you rush off to the store, let’s chat about a few ingredient considerations. When selecting your skirt steak, freshness is key—look for a nice color and a bit of marbling.
And while I love gorgonzola for its creamy, tangy kick, you can totally swap it out for another cheese if you’re not a fan. Just remember, the cheese really adds a depth of flavor that complements the steak beautifully.
As for the spinach, using fresh rather than frozen will keep things crisp and vibrant. Who wants soggy pinwheels? Not me.
How to Make Steak Pinwheels
Making steak pinwheels is like crafting a savory little gift that’s sure to impress anyone lucky enough to snag a slice. So, let’s roll up our sleeves and immerse ourselves in the process.
First things first, you’ll want to take your 3 pounds of skirt steaks and lay them out flat. Remember, you’re looking for that butterflied, thin cut—aim for no holes, okay? We’re not trying to create a meat Swiss cheese situation here. Season both sides of those beauties with a sprinkle of 1/2 teaspoon salt and 1/2 teaspoon pepper. This is where the flavor magic begins.
Now, here comes the fun part! Grab your trusty grater and sprinkle 4 ounces of asiago cheese evenly over the steak. You want that cheesy goodness to cover the surface, almost like a cheesy blanket.
Next, lay down the 8 scallions, making sure to only use the white parts (greens are for another day). Then, pile on 16 ounces of fresh spinach, and crumbled gorgonzola cheese—6 ounces of it, to be precise.
Now, when you roll the steak, do it lengthwise, tucking all those delicious fillings snugly inside. It’s like wrapping a present, but with meat. Once you’ve rolled it up into a log, slice it into pinwheel sections and skewer them with your 10 skewers. This is essential to keep everything from escaping during the grilling process.
Now, it’s time for the grill. Preheat it to medium-high heat and gently place your skewered pinwheels on the grill. Cook them for a few minutes on each side until they reach your desired level of doneness. I like mine a little pink in the middle, but you do you. Just keep an eye on those little guys; they cook faster than you think.
Once they’re done, let them rest for a minute or two before serving. And voilà, you’ve got yourself a plate of steak pinwheels that will make you feel like a culinary rockstar. Enjoy the compliments that come your way, because trust me, they’re coming!
Steak Pinwheels Substitutions & Variations
While crafting the perfect steak pinwheels is a delightful endeavor, experimenting with substitutions and variations can elevate your dish even further.
For instance, you might swap the asiago and gorgonzola for feta or mozzarella, giving a different flavor profile. I love adding roasted red peppers or sun-dried tomatoes for a burst of color and taste.
If you’re looking for a lighter option, try using turkey or chicken instead of steak. You can also personalize the greens; arugula or kale work wonderfully.
Don’t hesitate to mix herbs, like basil or thyme, to really make these pinwheels your own!
Additional Tips & Notes
To guarantee your steak pinwheels turn out perfectly, I recommend prepping your ingredients in advance.
Make sure you have everything on hand before you start rolling; it makes the process smoother. If you’re short on time, marinate the skirt steak a few hours beforehand to enhance flavor and tenderness.
Don’t be afraid to experiment with different cheeses or veggies based on your taste.
When grilling, keep an eye on the doneness, as these pinwheels cook quickly.
Finally, let them rest for a few minutes before slicing. This helps retain the juices, making every bite delicious!
Enjoy your creation!