One of my favorite things to whip up on the bbq for the weekend are Flank Steak Pinwheels. The steak and cheese combination is what gets me excited because it’s one of my favorite combinations. Also, adding some onions and bell peppers that I cook down in a separate cast iron skillet for an awesome tasty filling. Pinwheels can be great for hosting because they bring an awesome presentation and can make someone look advanced on the bbq when.
What is a Pinwheel?
It’s not too often that you see steak being presented in different shapes. The Flank steak, along with a few other cuts of beef (the skirt steak and flap steak are a few to mention), are flat cuts of beef taken from the flank of the cow, which is behind the plate. It’s the perfect cut of beef for pinwheels.
The Flank steak can run a bit thick so it is common to butterfly the cut of beef. This is where you use a sharp boning knife ( It’s sharp and thin, allowing the blade to be flexible), cutting the steak to open up, allowing the steak to have two matching sides and it resembles a butterfly shape. It will cut the thickness of the steak in half, making it easier to roll and cook.
Okay, let’s jump into cooking!
Steak Fajita Pinwheels
- 1 Whole flank steak
- 1 tbsp Salt
- 1 tbsp Coarse black pepper
- 2 tsp Garlic powder
Fillings For the Pinwheel
- 2 Green bell peppers thinly sliced
- 2 Red bell peppers thinly sliced
- 1 Large white onion thinly sliced
- 6-9 slices Prosciutto
- 2 tbsp The "W" sauce
- 9-12 slices Provolone cheese
- Start off by butterflying a Flank Steak to thin it out and provide a large surface for seasoning. After the butterflying, pound it out with a mallet so it is thinner.
- Season generously with salt, pepper and garlic powder. Leave the steak to sit for 30 mins.
- During this time prepare all of your ingredients. In a large cast iron skillet add some neutral oil and toss the onions in. Cook for 5 mins and add the bell peppers. Cook for an additional 5 minutes and salt and add some butter. Cook for 8-10 minutes and add 3 tablespoons of Worcestershire sauce and 2 tablespoons of beef stock. Cook it down for another 10 minutes or until it’s translucent. Remove and let cool.
- Apply a few tablespoons of The W Sauce on the flank steak and rub it as a binder. Add the prosciutto, cheese and onions/bell peppers. Be sure to have the ingredients even if possible. Roll the Flank Steak, in a way that you will be cutting against the grain, as tight as possible and tie it off with butcher’s twine. Cut your pinwheels.
- Have your smoker fired up and ready at 350 degrees with hickory wood chunks. Add the pinwheels to the smoker, I like to have them on a flat cast iron surface. Let them cook for 35ish minutes.
- During the cook, baste with butter every 20 minutes.
- Remove at an internal temp of 135 degrees and let rest for 12-15 minutes.
- Serve and enjoy!
Did you enjoy these Flank Steak Fajita Pinwheels? You’ll love my other beef recipes in the link below!
Items used in This Recipe