Spanish Garlic Steak Pinwheels

Name: Spanish Garlic Steak Pinwheels
Cook time: 40 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 Skirt Steaks, full; 3 cups Ground Chorizo, cooked; 2 cups Manchego Cheese, shredded; 1 cups Parsley, chopped; 2 tbsp Kosher Salt; 2 tbsp Pepper (Black); 2 tbsp Garlic Powder; 2 tbsp Beef Tallow, as needed; 1/2 cups Olive Oil; 1/4 cups White Wine; 3 tbsp Garlic, minced; 2 tbsp Parsley, chopped; 1 medium Lemon Juice, juiced; Some Kosher Salt, to taste

These Spanish Garlic Steak Pinwheels are thin skirt steak rolled around savory cooked chorizo, nutty manchego, and bright parsley, then seared to a crisp crust and finished on a cooler part of the grill for a tender, medium-rare center. Brushed with beef tallow and seasoned boldly, they’re served with a garlicky white-wine pan sauce that elevates each slice into a rich, restaurant-style bite. Perfect for sharing or as an impressive main for dinner.

These Spanish Garlic Steak Pinwheels are thin skirt steak rolled around savory cooked chorizo, nutty manchego, and bright parsley,... Show more

By Over The Fire Cooking by Derek Wolf · Original recipe

Health Grade

C- · Balanced

Time

40 min

Price

4,27 €

Calories

718 kcal

gluten free

high protein

low carb

keto

Method

Wash the produce

Rinse the parsley and lemon under cold water, then dry them very well. Dry herbs and citrus are easier to chop and squeeze, and they keep the filling and sauce from getting watery.

Prep the aromatics

Finely chop the parsley, setting most aside for the filling and reserving a small spoonful for the sauce. Peel and mince the garlic, then cut the lemon in half so it's ready to juice later.

Cook the chorizo

Heat a skillet over medium heat and cook the ground chorizo, breaking it up with a spoon, until browned and cooked through, about 4 to 5 minutes. Transfer it to a plate and let it cool slightly so it doesn't melt the cheese too early when you roll the steak.

Butterfly the steak

Lay the skirt steak on a cutting board. With your knife parallel to the board, carefully butterfly it through the thickness without cutting all the way through, then open it like a book. Cover it and gently pound it to an even thickness so it rolls easily; work gently so you don't tear the meat.

Season and fill

Season the inside of the steak evenly with Kosher Salt, Pepper (Black), and Garlic Powder. Scatter the cooled chorizo over the surface, then add Manchego cheese and most of the chopped parsley, leaving a small border around the edges so the filling stays tucked in as you roll.

Roll and slice

Starting from one long side, roll the steak up tightly into a log. Tie it with butcher's twine or secure it with toothpicks every 1 1/2 inches, then slice between the ties to make thick pinwheels.

Heat the skillet

Set a heavy cast-iron skillet over medium-high heat until it's very hot, then add Beef Tallow and swirl to coat the pan. The fat should shimmer almost immediately.

Sear the pinwheels

Place the pinwheels in the hot skillet, cut-side down, and sear without moving them for 3 minutes so a deep brown crust can form. Flip and sear the second side for 3 minutes more, then briefly brown the edges if needed until the centers reach 130° F for medium-rare or 140° F for medium. Cook in batches if necessary; crowding the pan will make the meat steam instead of sear.

Rest the pinwheels

Transfer the steak pinwheels to a plate and let them rest for 5 minutes. This helps the juices settle and keeps the filling from spilling out when you serve them.

Make the pan sauce

Lower the heat to medium. If the pan looks dry, add the Olive Oil, then stir in the minced garlic and cook for about 30 seconds, just until fragrant; don't let the garlic brown or it can turn bitter. Pour in the White Wine and scrape up the browned bits from the pan, then simmer briefly until slightly reduced. Stir in the reserved parsley, a squeeze of lemon juice, and a small pinch more salt if needed.

Plate and serve

Arrange the steak pinwheels on plates and spoon the warm garlic sauce over and around them. Serve right away while the steak is juicy and the Manchego is still a little melty.