Lay your skirt steak out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
Next, add a layer of shredded manchego cheese followed by cooked chorizo and chopped parsley.
Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels.
Slather with beef tallow on the outside and generously season with kosher salt, black pepper and garlic powder. Repeat this with the rest of the skirt steak for all of the pinwheels.
Preheat your grill for a two-zone high-heat temperature (around 400 degrees F).
Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125 degrees F internal (about 10-15 minutes more).
When the steaks are done, pull them off and let rest for 10 minutes.
Add a cast iron to medium high heat with a little olive oil and your minced garlic. Brown for 3-4 minutes.
Then deglaze with white wine and add the rest of your ingredients for the Garlic Wine Sauce (additional parsley, lemon juice and kosher salt to taste).
Simmer for 2-3 minutes, then pull off and let cool.
Top each of your steaks with some of the Garlic Wine Sauce, slice, serve and enjoy!
