Chimichurri Steak Pinwheels

When it comes to creating a dish that’s both visually stunning and packed with flavor, Chimichurri Steak Pinwheels are in a league of their own. This recipe features tender skirt steak, layered with creamy Provolone cheese and savory prosciutto, all rolled into elegant pinwheels that are grilled to perfection. The finishing touch? A vibrant, homemade chimichurri sauce that brings a fresh, herbaceous kick to every bite. Whether you’re preparing this dish for a family dinner or a special gathering, the combination of smoky, savory, and tangy flavors will leave everyone impressed.

Cooking the pinwheels on a charcoal smoker adds a depth of flavor that elevates the dish beyond what you can achieve with traditional grilling methods. Charcoal smokers provide the ideal balance of direct and indirect heat, allowing you to achieve a perfect sear while infusing the meat with subtle smoky notes. Paired with the bold flavors of the chimichurri, these steak pinwheels are a culinary masterpiece that’s easier to make than you might think.

What is a steak pinwheel?

A steak pinwheel is a rolled piece of steak, often filled with flavorful ingredients like cheese, cured meats, or vegetables. For this recipe, skirt steak is pounded thin, layered with Provolone and prosciutto, then tightly rolled and secured with butcher’s twine. Once sliced into individual portions, these pinwheels are grilled for a tender, juicy interior and a beautifully seared crust. The pinwheel design not only looks impressive but also ensures each bite is packed with all the delicious layers of flavor.

What is chimichurri?

Chimichurri is a traditional Argentinian sauce made with fresh parsley, garlic, oregano, red pepper flakes, red wine vinegar, and olive oil. This bright and tangy sauce is often served with grilled meats, where its zesty flavor provides a perfect contrast to the rich, smoky flavors of the meat. In this recipe, chimichurri acts as both a topping and a flavor enhancer, balancing the savory cheese and prosciutto with its fresh, herbaceous notes.

What is the advantage of cooking with a charcoal smoker?

Charcoal smokers, such as the Hasty Bake Charcoal Grill and Smoker, offer several advantages for grilling recipes like this one. They allow you to achieve high direct heat for searing and low indirect heat for finishing, giving you complete control over the cooking process. Additionally, the ability to add wood chips, such as hickory, lets you infuse the food with smoky, aromatic flavors that are hard to replicate with gas or electric grills. This unique cooking method ensures your steak pinwheels have a perfectly seared crust and a tender, juicy interior, while also adding layers of complexity to the dish.

Ingredients

For the Steak Pinwheels:

• 2 whole skirt steaks, trimmed
• Provolone cheese (enough to layer)
• Thinly sliced prosciutto (enough to layer)
• Run N Spice seasoning (from Hasty Bake)

For the Chimichurri Sauce:

• 1 cup chopped parsley
• 4-6 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes
• 1/4 cup red wine vinegar
• 1 cup olive oil (adjust to desired consistency)
• Salt to taste

Instructions

Prepare the Skirt Steaks

Start by preparing the skirt steaks. Trim any excess fat or silver skin from the steaks, then lay them flat on a cutting board. Cover with a piece of wax paper and use a meat mallet to pound the steaks evenly until they are thin and uniform in thickness. This step ensures the steak cooks evenly and is easy to roll.

Once the steaks are pounded, layer each steak with slices of Provolone cheese, ensuring the surface is evenly covered. Follow with a layer of thinly sliced prosciutto, overlapping slightly to create a complete layer. Carefully roll the steak lengthwise into a tight log, keeping the layers intact as you roll. Secure the roll with butcher’s twine, tying it every 1 to 1 1/2 inches to maintain the shape. Once tied, use a sharp knife to slice the roll into 1-1 1/2 inch thick pinwheels. Season the outside of each pinwheel generously with Run N Spice seasoning, making sure to coat the edges as well. Set the prepared pinwheels aside.

Make the Chimichurri Sauce

For the chimichurri sauce, combine the parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, and olive oil in a bowl. Stir until well combined, and season with salt to taste. Adjust the olive oil to reach your preferred consistency. For the best flavor, prepare the chimichurri a day in advance and refrigerate it overnight to allow the flavors to meld.

Preheat the Charcoal Grill

Prepare your charcoal grill by firing up the coals and setting it to the grill setting. Once the grill is hot, oil the grates to prevent sticking. Place the steak pinwheels directly over the hot coals and grill for 2-3 minutes per side, or until a nice crust forms. Rotate the pinwheels slightly every 45 seconds to ensure they don’t stick. Once both sides are seared, move the pinwheels to the indirect zone of the grill.

Cooking the Pinwheels

Add hickory wood chips to the coals for additional smokiness, and close the grill lid to allow the pinwheels to cook indirectly. Set the grill to the smoke setting and continue cooking until the pinwheels reach an internal temperature of 125°F for medium-rare. This typically takes about 10-15 minutes, depending on the thickness of the pinwheels.

Rest and Serve

Once cooked, remove the pinwheels from the grill and let them rest for 8-10 minutes. Resting allows the juices to redistribute, keeping the meat tender and flavorful. Before serving, spoon the fresh chimichurri sauce generously over the pinwheels. Serve immediately and enjoy the perfect combination of smoky, savory, and tangy flavors.