If you like steak, cheese and spinach, (three of the main food groups) you will love these cheesy pinwheels! They are quick and easy to make and will impress your guests with their attractive display.
If you can’t find skirt steak, no worries! You can use flank steak. I prefer the skirt steak because it has a beefier taste to me.
Cook / Prep Time: about an hour
Servings : Two (about 4 pinwheels)
Special equipment needed: a meat mallet or tenderizer and some kitchen twine.
- 1 lb skirt steak
- 3 ounce baby spinach leaves, chopped
- Juice of one lemon
- 1 lg shallot, chopped
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- 1 oz shaved or shredded parmesan
- 4 slices provolone cheese
- 1 sprig fresh basil leaves
- 1 tsp ground thyme
Pound the skirt steak into a rectangle about 1/4” thick.
Season both sides with salt and pepper. Turn the skirt steak vertically on a counter. Mix the lemon juice and olive oil together and brush onto the beef. Sprinkle the thyme leaves on it. Spread the chopped shallots and garlic evenly onto the meat. Pinch the basil leaves and dot them over the shallots and garlic. Evenly spread the Parmesan cheese over it. Spread the chopped spinach over the parmesan cheese. Add the provolone slices evenly on top.
Roll the meat up jelly roll style and it should look like this…
Cut 4 pieces of kitchen twine about 12” in length.
Tie them around the skirt roll and cut off the excess twine. Season with more salt and pepper if necessary. At this point, you can pop it in a 350 degree oven if you want and cook for about 30 minutes until desired doneness, or you can slice them and fry them or grill them. In my case, I grilled them.
Place them on a hot grill and grill them for about 4 minutes on each side and them place them in a 350 degree oven for about another 6-7 minutes for medium rare. They will tend to be tough if well done or overcooked. Let them rest with tented aluminum foil over them for about 5 minutes and serve.