These steak pinwheels might not look the part but they sure do it justice! hese succulent beef rolls are bursting with umami flavors that are to hard to skip. It's pure BBQ, pure flavor bomb and just little bit of Italian cuisine in 1 recipe. Stuffed Steak Pinwheels is that one thing you need to try.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
3 cloves of garlic
100 grams / 3.5 oz ansjovis
100 grams / 3.5 oz capers
400 grams / 14 oz sun dried tomatoes
400 grams / 28 oz parmesan cheese
600 grams 1.3 lbs inside skirt steak
700 grams / 1.5 lbs Pomodoro tomato sauce
1 tbsp olive oil
200 grams / 7 oz mozzarella
- Chop fine 3 cloves of garlic and 3 shallots. Add them to a jar.
- Chop fine 100 grams or 3.5 oz of ansjovis and add it to the jar along with the oil that came along in the can or pot of ansjovis.
- Add 100 grams or 3.5 oz of capers.
- Close the jar and mix it up by shaking.
- Chop fine 400 grams or 14 oz of sun dried tomatoes.
- Add 200 grams or 7.5 oz of shredded Parmesan cheese to the tomatoes.
- Re-Open the jar and spread it out on top of the tomatoes and cheese.
- Mix it al up into a thick pesto like consistency.
- Slice 600 grams or 1.3 lbs of inside skirt steak into 3 portions. Make sure the skirt steak is long enough to roll it up.
- Lay the pieces of steak next to each other and top it off with a thick layer of the stuffing you just made. Use around half of the stuffing.
- Roll them up individually and stick 2 BBQ pins trough the roll.
- Roll up the rest and stick them onto the same pins so you'll end up with 3 rolls.
- Cut the steaks in half and cut of the ends to make them look nice.
- Fire up your griddle and heat up a cast iron pan.
- Put the rest of the stuffing in the pan without adding extra oil.
- slowly fry all the ingredients in the pan and once it's all heated up, add 700 grams or 1.5 lbs of Pomodoro tomato sauce to the pan.
- stir it and slowly let it sizzle away on the griddle on a cooler spot on your grill.
- Put 1 tbsp of olive oil on the griddle and sear the BBQ pins flat on your surface.
- Let a thick crust develop on your steaks and flip them around once they have built enough crust.
- Rotate the pinwheels around on the griddle to let each area of the steak cook evenly with the rest of the steak.
- Layer the thick sauce straight on top of the pinwheel steaks.
- Melt 200 grams or 7 oz of mozzarella on top.
- Shred 200 grams of Parmesan cheese on top of the steaks and let it melt.
- Serve the pinwheels individually on a plate.