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Sliced chili oil steak pinwheels on grill grates showing perfect spiral pattern with spinach and melted cheese filling

Chili Oil Skirt Steak Pinwheels

Grilled skirt steak rolled with spinach, mozzarella, and aromatic homemade chili oil
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Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Steak:
  • - 2 lbs skirt steak
  • - Salt and pepper to taste
For the Stuffing:
  • - 3 cups fresh spinach
  • - ½ cup shredded mozzarella cheese
  • - 1 shallot sliced
  • - 3 garlic cloves minced
For the Chili Oil:
  • - 1 cup neutral oil canola or vegetable
  • - ¼ cup crushed red pepper flakes
  • - 2 teaspoons Sichuan peppercorns optional
  • - 1 small cinnamon stick optional
  • - 2 star anise optional
  • - 2-3 garlic cloves sliced
  • - 1-inch fresh ginger sliced
  • - 1 tablespoon soy sauce optional
  • - 1 teaspoon salt
  • - 1 tablespoon sesame seeds optional

Method
 

  1. Make chili oil by heating neutral oil to 200-250°F, then infusing with aromatics and spices. Set aside to cool.
  2. Sauté shallot and garlic, add spinach until wilted. Cool completely.
  3. Butterfly and pound skirt steak to ¼-inch thickness in rectangular shape.
  4. Season steak, brush with chili oil, spread spinach mixture and cheese.
  5. Roll tightly and secure with kitchen twine at 2-inch intervals.
  6. Preheat grill to medium-high with direct and indirect heat zones.
  7. Sear roll on direct heat for 8-10 minutes, turning for even browning.
  8. Move to indirect heat, cook 8-12 minutes until internal temp reaches 135°F.
  9. Rest 5-7 minutes, remove twine, slice into 1-inch pinwheels.
  10. Serve drizzled with remaining chili oil.

Notes

- Let steak come to room temperature before grilling for even cooking - Use meat thermometer to ensure proper doneness - Chili oil can be made up to 1 week ahead and stored refrigerated - For spicier results, increase red pepper flakes to taste

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