Kick off your summer with Chef Nate's Provolone Skirt Steak Pinwheels. Enjoy seared skirt steak, caramelized onions, and melty provolone rolled into one delicious bite!
Provolone Skirt Steak Pinwheels recipe: blackstoneproducts.com/blogs/...
Ingredients
1 large skirt steak
Blackstone High Plains Steak Seasoning
1 large yellow onion, julienned
4 cloves fresh garlic, minced
1 red bell pepper, julienned
A handful of baby spinach
6 slices provolone cheese
Olive oil
Special tools
Parchment paper
Flat-side meat mallet
Butcher’s twine
Warming rack
Directions
1. Heat your Blackstone griddle to medium heat. Add a bit of olive oil and the julienned onions. Cook for 3-4 minutes, then add the minced garlic and cook for another 2-3 minutes, tossing often.
2. While the onions and garlic are cooking, lay the skirt steak out on a piece of parchment paper and season generously with Blackstone High Plains Steak Seasoning. Place another piece of parchment paper over the top and pound the steak thin using the flat-side meat mallet.
3. Once the steak is pounded thin, layer the cooked onions, bell pepper, spinach, and provolone cheese evenly over the surface. Starting at one end, carefully roll the skirt steak, keeping the filling inside. Secure the roll with butcher’s twine, tying it in two places. Season all sides of the rolled steak one more time. Trim off the rough ends and slice the steak in half to create the pinwheels.
4. Add a bit more olive oil to the griddle and increase the heat to medium-high. Cook the pinwheel steaks for 3-4 minutes per side. Place the steaks on a warming rack, cover with a dome, and cook for an additional 8-10 minutes to finish cooking.
5. Remove the pinwheels from the griddle and discard the butcher’s twine. Serve with your preferred side dish.
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