How To Make Pinwheels.Flank/Skirt Steak Pinwheel.TheScottReaProject.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Open the skirt steak like a book, leaving about half an inch at one end as a hinge.

Gently bash the steak out to flatten it.

Spread tomato puree with garlic evenly over the steak, leaving an inch at both ends.

Season the steak with black pepper and salt.

Layer baby spinach across the steak.

Add prosciutto slices on top of the spinach.

Add salami slices on top of the prosciutto.

Spread emmental cheese over the salami, leaving an inch at both ends.

Start rolling the steak tightly from one end, tucking in the filling as you go.

Secure the roll with food bands, leaving about an inch between each band.

Insert skewers through the roll to secure the seam and prevent it from opening during cooking.

Trim the ends of the roll to make them even.

Slice the roll into pinwheels.

Heat a grill pan and add a little olive oil to it.

Season the pinwheels with salt and pepper before placing them in the grill pan.

Start cooking the pinwheels on high heat to sear them, then lower the heat to cook through gently.

Cook for about 20 minutes, turning occasionally, until the internal temperature reaches 130°F (55°C).

Let the pinwheels rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens