August 13, 2024

Steak Pinwheels

Steak is probably my favorite meat to grill. Smoking it or barbecuing it (or both) gives it great beef flavor. You can marinate or rub steak to get the taste you personally prefer. This recipe is for steak pinwheels. Much like a roulade, you will roll up steak with a yummy filling that makes for a great hit at potlucks.

Steak Pinwheel Ingredients

2 lbs flank steak (serves 4)
Cuso’s Smokey Garlic Buffalo Seasoning or Cuso's Dirt Seasoning (shown here)
Thinly sliced banana pepper
Chopped pepperoncini
Sliced red onion
Shredded aged cheddar cheese
Butcher’s twine

*Note you have a lot of other options for your filling, like white onion, feta and spinach

Instructions:

Preheat your smoker to 400 degrees F.
Using a Chef’s Knife, prepare the peppers and onion.
Put the steak on a flat surface.
Lay out a piece of plastic wrap.
Lay out the steak covered with another piece of plastic wrap and pound it using a meat mallet. This aids with tenderness and thinness.
Put down three pieces of butcher’s twine underneath the steak (one at both ends and one at the middle), leaving enough room to tie it.
Place the peppers and onions all along the length of the steak
Top them with the aged cheddar
Roll it up like you would a jelly roll
Secure the twine
Sprinkle the entire exterior with the Garlic Buffalo Seasoning
Slice pieces of the steak into 1 ½” portions
Smoke them to medium well (130F)*
Rest for ten minutes before serving

*Some people like to sear the steak portions in an iron pan before smoking

Steak PInwheel Wine Sauce

1 cup beef bone broth
1 cup sweet red wine
3 tablespoons unsalted butter
Salt and pepper to taste

Instructions

Place everything into a saucepan over medium heat
Simmer for about 10 minutes until it reduces by half

PitMaster’s Memo

If you can’t find flank steak, skirt steak does the trick. Flank steak provides a wider surface for your filling, but skirt steak is long and thin, so you may have to reduce your fillings.