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Grilled skirt steak pinwheels in baking dish, sliced open to reveal spinach, roasted red pepper, and Colby Jack filling

Skirt Steak Pinwheels with Spinach and Colby Jack

Skirt steak pounded thin, layered with creamy spinach and cream cheese, diced roasted red peppers and grated Colby Jack, rolled, tied and skewered. Grilled on high around 400°F with a garlic parsley butter baste and pulled at 140°F. Two skirt steaks make four pinwheels.
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Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 4 pinwheels
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Pinwheels
  • 2 skirt steaks About 1 lb each.
  • 10 oz fresh spinach One bag.
  • 4 oz cream cheese Half a block.
  • 0.5 cup roasted red bell peppers Jarred, finely diced.
  • 1.5 cup grated Colby Jack cheese
  • Your favorite steak seasoning Both sides.
  • Butcher's twine and wooden skewers
Garlic Parsley Butter
  • 1 stick salted butter melted
  • 2 tsp dried parsley
  • 1 tsp garlic paste

Equipment

  • Grill On high, around 400°F.
  • Rolling pin or meat mallet For pounding the steak thin.
  • Sharp knife For cutting the roll in half and slicing.
  • Butcher's twine Two pieces per pinwheel.
  • Skewers One through each pinwheel for flipping.
  • Basting brush
  • Tongs
  • Instant-Read Thermometer

Method
 

Prep
  1. Lay the skirt steaks flat on a cutting board and pound them out with a rolling pin or meat mallet until they are one even thickness. Season both sides generously.
  2. Cook the spinach in a skillet until fully wilted, then add the cream cheese and cook until creamy and combined. Finely dice the roasted red peppers.
Build and Roll
  1. Spread the creamy spinach evenly over each steak. Add the diced roasted red peppers, then the grated Colby Jack.
  2. Starting from the long side, roll each steak tightly halfway. Cut it, then roll the remaining half. You get two pinwheels from each steak.
  3. Tie each pinwheel with two pieces of twine, one toward each end. Run a skewer through each one to make flipping easier.
Grill
  1. Preheat the grill to high, around 400°F. Grill the pinwheels, flipping about every 3 minutes, until nicely charred.
  2. Melt the butter with the dried parsley and garlic paste. Baste the pinwheels twice while they cook.
  3. Pull at about 140°F internal. Rest a few minutes, remove the twine and skewers, and slice.

Notes

Doneness: Miguel pulls these at 140°F. The USDA recommends 145°F for whole cuts of beef. Cook to where you are comfortable. Skirt steak toughens quickly past medium, and the cheese is already melted.
Pound it thin: Skirt steak has thick ridges that will not roll. One even thickness rolls tight and lets the filling sit evenly.
Roll half, cut, roll the rest: One full-length roll is too big to cook through before the outside burns. Two per steak is the right size for 400°F.
Two strings and a skewer: The twine holds the filling in. The skewer is for flipping without the roll coming apart.
Timing: Times are estimates. The 400°F, 3 minute flips, two bastes and 140°F pull are as given.

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