Ingredients
Scale
- 2 lb skirt steak
- 8 slices Provolone cheese slices
- 8 slices of Prosciutto
- 2 tbsp steak seasoning
Homemade Pesto
- 1 cup of Basil leaves
- 3 tbsp Pine nuts
- 3 cloves minced garlic
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup olive oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Make pesto by combining the basil, pine nuts, minced garlic, Parmesan cheese, salt and pepper in a food processor. Run the food processor and slowly pour in olive oil until combined
- Roll skirt steak out then pound it flat with the flat side of a meat cleaver to ensure the meat thickness is even.
- Season the meat with a steak rub then spread pesto directly on the top side of the skirt steak.
- Add a layer of prosciutto so that it covers all of the pesto. Add a layer of provolone cheese on top of the prosciutto.
- Tightly roll up the skirt steak then secure it with butcher’s twine every 2 inches.
- Cut individual pinwheels by cutting in the middle each piece of secured twine. Season the outside with steak rub.
- Place pinwheels on a hot, oiled griddle over high heat for 3-4 minutes each side so there is a good sear.
- Reduce the heat to a medium low heat then flip every 2 minutes until the internal temperature reaches 135F in the deepest part of the pinwheel.
- Remove from heat, rest for 5 minutes then slice in and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Grilling
- Cuisine: American
