PREP TIME:30MINUTES MINUTES
COOK TIME:45MINUTES MINUTES
TOTAL TIME:1HOUR HOUR 15MINUTES MINUTES
- ▢2 Whole Skirt Steaks
- ▢4 cups Shredded Mozzarella Cheese
- ▢8-10 Prosciutto Slices
- ▢16-20 Salami Slices
- ▢4 tbsp Calabrian Pepper Oil
- ▢1.5 tbsp Kosher Salt
- ▢1.5 tbsp Black Pepper
- ▢1 tbsp Garlic Powder
- ▢Canola Oil as needed
- ▢2 cups Basil Leaves no stems
- ▢¾ cups Grated Parmesan
- ▢½ cup Olive Oil
- ▢¼ cup Pine Nuts
- ▢5-6 Garlic Cloves
- Lay your skirt steak out on a cutting board, slice it in half.
- Cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
- Mix together your salt, pepper and garlic then lather your steak with oil and season both sides.
- Next, add a layer of shredded mozzarella cheese, prosciutto, salami and Calabrian chili oil.
- Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels.
- Season the top with salt, pepper and garlic. Repeat this with the rest of the skirt steak for all of the pinwheels.
- In a blender, add all the ingredients for the pesto except the olive oil and pulse to chop it up a bit.
- Then add your olive oil and fully blend until well incorporated but still chunky.
- Set to the side until ready to use.
- Preheat your grill using Cowboy Lump Charcoal for a two zone high heat temperature (around 400F).
- Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
- Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more).
- When the steaks are done, pull them off and let rest for 10 minutes.
- After resting, add some pesto to the top of each pinwheel.
- Torch or broil the crust till it’s caramelized. Slice, serve and enjoy!