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finished skirt steak pinwheels

Jalapeño Cilantro Skirt Steak Pinwheels with Lime Butter Sauce

These jalapeño cilantro skirt steak pinwheels feature tender butterflied skirt steak rolled with pepper jack cheese, spicy jalapeños, and fresh cilantro, then grilled to perfection and finished with bright lime butter sauce. The elegant pinwheel presentation transforms affordable steak into an impressive dish with bold Mexican-inspired flavors.
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Ingredients Method Notes

Ingredients
  

  • - 2 lbs skirt steak butterflied and pounded
  • - 8 slices pepper jack cheese
  • - 2 jalapeños seeded and diced
  • - 2 tablespoons fresh cilantro chopped
  • - 1 teaspoon kosher salt
  • - ½ teaspoon black pepper
  • - 1 teaspoon chili powder
  • - 2 tablespoons vegetable oil
  • - 4 tablespoons unsalted butter softened
  • - 1 tablespoon jalapeños diced (for sauce)
  • - 1 tablespoon cilantro chopped (for sauce)
  • - Juice of 1 lime
  • - 1 teaspoon garlic minced
  • - ½ teaspoon kosher salt for sauce
  • - Toothpicks for securing
  • - Lime wedges for serving

Method
 

  1. Make lime butter sauce by mixing softened butter with diced jalapeños, cilantro, lime juice, garlic, and salt. Refrigerate 30 minutes.
  2. Butterfly skirt steak and pound to ¼-inch even thickness. Season with salt, pepper, and chili powder.
  3. Layer cheese slices over steak, leaving 1-inch border. Sprinkle with diced jalapeños and cilantro.
  4. Roll steak tightly from short end, secure with toothpicks every 2 inches. Slice into 1-inch pinwheels.
  5. Brush pinwheels with oil and grill over medium-high heat 3-4 minutes per side until 130-135°F internal temperature.
  6. Remove toothpicks, top with lime butter sauce, and serve immediately with lime wedges.

Notes

- Ask butcher to butterfly steak if uncomfortable doing it yourself
- Use very sharp knife when slicing to prevent filling from spilling out
- Don't overfill to prevent spillage during rolling
- Pinwheels cook quickly due to thinness - watch carefully to avoid overcooking

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