Pesto Pinwheels
Course: DinnerDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
30
minutesThese pinwheels will be a favorite for all! They are fairly simple to assemble and grill and are a delicious way to incorporate a skirt steak into your family’s meals.
Ingredients
Skirt Steak- We used 2 skirt steaks and got about 3 pinwheels out of each one. Grab your skirt steak here!
Prosciutto (we used about 12 slices per skirt steak)
Half a stick of butter
Provolone Cheese
- Materials Needed
Skewers
Butcher’s twine
- Fresh Basil Pesto
2 cups of fresh basil leaves
1/4 cup of fresh rosemary
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or walnuts)
3 cloves of minced fresh garlic
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of water
Juice of one lemon
Directions
- Fresh Basil Pesto
- In a food processor combine basil leaves, rosemary, pine nuts, minced garlic, lemon juice, salt and pepper, and water
- Pulse until all ingredients are blended together. You want to omit putting the olive oil in the food processor. Olive oilcan become bitter if it is added into the food processor. The water is to keep everything smooth until you add the olive oil.
- Add extra virgin olive oil and mix together
- Pesto Pinwheel
- Put skirt steak on a flat surface and beat with the flat side of your meat tenderizer
- Brush on melted butter and shake some salt and pepper on the surface
- Layer your delicious fresh pesto, prosciutto, and provolone cheese. You want 2-3 layers of both cheese and prosciutto on each skirt steak.
- Roll your skirt steak up tightly from the small end to the large end
- Position skewers through the roll
- Tie with butchers twine and cut your pinwheels to your desired thickness. We got about 3 large pinwheels from one skirt steak.
Notes
- The time to cook your pinwheels will be determined by the thickness. Use your best judgement to make sure they are cooked to your liking.