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STEAK PINWHEELS

cook:

1 h

Picture for STEAK PINWHEELS

1,528,409 views  This week on Basics, I'm showing you how to make steak pinwheels 3 different ways.

6 Servings

US

original

metric

INGREDIENTS

For the Spinach and Mushroom Steak Pinwheels

For the Spinach and Mushroom Steak Pinwheels

flank steak slab, trimmed

2 lb flank steak slab, trimmed

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

neutral oil + more as needed

1 tbsp neutral oil + more as needed

shiitake mushrooms, sliced

8 oz shiitake mushrooms, sliced

spinach leaves

4 oz spinach leaves

garlic, minced

1 clove garlic, minced

gruyere, thinly sliced

8 oz gruyere, thinly sliced

For the Pepper Cheesesteak Pinwheels

For the Pepper Cheesesteak Pinwheels

flank steak slab, trimmed

2 lb flank steak slab, trimmed

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

neutral oil + more as needed

1 tbsp neutral oil + more as needed

large yellow onions, sliced

2 large yellow onions, sliced

garlic cloves, minced

2 garlic cloves, minced

green bell peppers, thinly sliced

1 green bell peppers, thinly sliced

provolone cheese, thinly sliced

6 oz provolone cheese, thinly sliced

For the Steak Fajita Pinwheels

For the Steak Fajita Pinwheels

flank steak slab, trimmed

2 lb flank steak slab, trimmed

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

neutral oil + more as needed

1 tbsp neutral oil + more as needed

large yellow onion, sliced

1 large yellow onion, sliced

garlic cloves, minced

2 garlic cloves, minced

red bell pepper, thinly sliced

1 red bell pepper, thinly sliced

orange bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

ground cumin

2 tsp ground cumin

Mexican oregano

1 tsp Mexican oregano

ground chipotle pepper

1 tsp ground chipotle pepper

Zest of lime

1 Zest of lime

Oaxaca cheese, hand shredded

8 oz Oaxaca cheese, hand shredded

For the Honey Ginger Simple Syrup

For the Honey Ginger Simple Syrup

honey

1 cup honey

water

1 cup water

ginger root, sliced

½ cup ginger root, sliced

For the The Zingleton

For the The Zingleton

The Singleton 12 Year Old Single Malt Scotch Whisky

1 ½ oz The Singleton 12 Year Old Single Malt Scotch Whisky

fresh lemon juice

¾ oz fresh lemon juice

fresh orange juice

½ oz fresh orange juice

honey ginger syrup

½ oz honey ginger syrup

DIRECTIONS

1.

For the Spinach and Mushroom Steak Pinwheel

1.

Place the trimmed flank steak in the middle of your work surface with the grain of the meat parallel with the edge of the counter or cutting board.

flank steak slab, trimmed

2 lb flank steak slab, trimmed

2.

Using a very sharp and long knife, butterfly the steak moving from top to bottom, starting on the thin side moving towards the thick side. Stop just before cutting through to the other side of the meat. This should create a steak that is one even thickness and double the size in width.

3.

Rotate the steak 90° so that the grain of the steak is parallel with the edge of the counter or cutting board. Optionally, tenderize the steak with a stainless steel needle tenderizer.

4.

Season both sides of the steak with salt and pepper and let sit at room temperature while preparing the filling.

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

5.

Meanwhile, begin heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and salt generously. Cook for 5-6 minutes or until the mushrooms have released their moisture. Add the spinach and garlic, cook for an additional 3-4 minutes or until the spinach is fully wilted. Allow the vegetables to cool and reserve until ready to use.

neutral oil + more as needed

1 tbsp neutral oil + more as needed

shiitake mushrooms, sliced

8 oz shiitake mushrooms, sliced

As needed kosher salt

As needed kosher salt

spinach leaves

4 oz spinach leaves

garlic, minced

1 clove garlic, minced

6.

Layer the spinach and mushrooms on the steak, making sure to leave a 1-inch border at the top and bottom of the steak.

7.

Top the vegetables with an even layer of the gruyere, again making sure to leave a border.

gruyere, thinly sliced

8 oz gruyere, thinly sliced

8.

Start rolling the steak moving away from you. Make sure that the steak roll is tight and even. Finish the roll with the seam on the bottom.

9.

Cut 5-6 (12-inch) pieces of butcher’s twine. Place them in a bowl of water and let them soak for 1-2 minutes.

10.

Place each piece of twine about 1 - 1 ½ inches away from each other on the steak roll. Tie them tightly around the steak, then skewer the rolls with a metal skewer.

11.

Using a sharp chef’s knife, cut off each end of the log, then slice between each of the pieces of twine to create the pinwheels.

12.

If grilling, preheat half your grill on high heat. Oil the grates and then place the pinwheels cut-side down. Cook for 3-4 minutes on each side until the steak is well charred. Then, transfer the steaks to the non-preheated side of the grill, cover, and let cook for an additional 5-10 minutes or until the steaks reach 125 °F. The steak will reach 135 °F with carryover cooking.

13.

If pan-searing, heat oil in a large cast-iron pan. Once preheated, add the pinwheels and cook for 4 minutes on each side. Transfer the steaks to a small rimmed baking sheet and bake at 375 °F for 5-7 minutes or until the steaks reach 125 °F. The steak will reach 135 °F with carryover cooking.

neutral oil + more as needed

1 tbsp neutral oil + more as needed

14.

Allow the pinwheels to rest for 5-10 minutes. Make sure to remove the butcher’s twine before serving.

15.

For the Pepper Cheese Steak Pinwheels

1.

Place the trimmed flank steak in the middle of your work surface with the grain of the meat parallel with the edge of the counter or cutting board.

flank steak slab, trimmed

2 lb flank steak slab, trimmed

2.

Using a very sharp and long knife, butterfly the steak moving from top to bottom, starting on the thin side moving towards the thick side. Stop just before cutting through to the other side of the meat. This should create a steak that is one even thickness and double the size in width.

3.

Rotate the steak 90° so that the grain of the steak is parallel with the edge of the counter or cutting board. Optionally, tenderize the steak with a stainless steel needle tenderizer.

4.

Season both sides of the steak with salt and pepper and let sit at room temperature while preparing the filling.

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

5.

Meanwhile, begin heating oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes, or until the onion has started to get color.

neutral oil + more as needed

1 tbsp neutral oil + more as needed

large yellow onions, sliced

2 large yellow onions, sliced

6.

Add the garlic and peppers to the skillet, seasoning generously with salt, and cook for an additional 3-4 minutes until the onion and peppers are tender. Transfer to a small rimmed baking sheet to cool.

garlic cloves, minced

2 garlic cloves, minced

green bell peppers, thinly sliced

1 green bell peppers, thinly sliced

7.

Layer the steak with grilled onion, garlic, and peppers, making sure to leave a 1-inch border at the top and bottom of the steak.

8.

Top the vegetables with an even layer of provolone, again making sure to leave a border.

provolone cheese, thinly sliced

6 oz provolone cheese, thinly sliced

9.

Start rolling the steak moving away from you. Make sure that the steak roll is tight and even. Finish the roll with the seam on the bottom.

10.

Cut 5-6 (12-inch) pieces of butcher’s twine. Place them in a bowl of water and let them soak for 1-2 minutes.

11.

Place each piece of twine about 1 - 1 ½ inches away from each other on the steak roll. Tie them tightly around the steak, then skewer the rolls with a metal skewer

12.

Using a sharp chef’s knife, cut off each end of the log, then slice between each of the pieces of twine to create the pinwheels.

13.

If grilling, preheat half your grill on high heat. Oil the grates and then place the pinwheels cut-side down. Cook for 3-4 minutes on each side until the steak is well charred. Then, transfer the steaks to the non-preheated side of the grill, cover, and let cook for an additional 5-10 minutes or until the steaks reach 125 °F. The steak will reach 135 °F with carryover cooking.

14.

If pan-searing, heat 1 tablespoon of oil in a large cast-iron pan. Once preheated, add the pinwheels and cook for 4 minutes on each side. Transfer the steaks to a small rimmed baking sheet and bake at 375 °F for 5-7 minutes or until the steaks reach 125 °F. The steak will reach 135 °F with carryover cooking.

15.

Allow the pinwheels to rest for 5-10 minutes. Make sure to remove the butcher’s twine before serving.

16.

For the Steak Fajita Pinwheels

1.

Place the trimmed flank steak in the middle of your work surface with the grain of the meat perpendicular to the edge of the counter or cutting board.

flank steak slab, trimmed

2 lb flank steak slab, trimmed

2.

Using a very sharp and long knife, butterfly the steak moving from top to bottom, starting on the thin side moving towards the thick side. Stop just before cutting through to the other side of the meat. This should create a steak that is one even thickness and double the size in width.

3.

Rotate the steak 90° so that the grain of the steak is parallel with the edge of the counter or cutting board. Optionally, tenderize the steak with a stainless steel needle tenderizer.

4.

Season both sides of the steak with salt and pepper. Let sit at room temperature while preparing the filling.

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

5.

Meanwhile, begin heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions and cook for 2-3 minutes, or until the onion has started to get color.

neutral oil + more as needed

1 tbsp neutral oil + more as needed

large yellow onion, sliced

1 large yellow onion, sliced

6.

Add the garlic, cumin, oregano, and chipotle pepper, and cook for an additional 3-4 minutes.

garlic cloves, minced

2 garlic cloves, minced

ground cumin

2 tsp ground cumin

Mexican oregano

1 tsp Mexican oregano

ground chipotle pepper

1 tsp ground chipotle pepper

7.

Transfer the cooked vegetables to a small rimmed baking sheet to cool.

8.

Layer the onion, garlic, peppers, and lime zest on the steak, making sure to leave a 1-inch border on the top and bottom of the steak.

large yellow onion, sliced

1 large yellow onion, sliced

garlic cloves, minced

2 garlic cloves, minced

red bell pepper, thinly sliced

1 red bell pepper, thinly sliced

orange bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

Zest of lime

1 Zest of lime

9.

Top the vegetables with an even layer of the Oaxaca cheese, again making sure to leave a border.

Oaxaca cheese, hand shredded

8 oz Oaxaca cheese, hand shredded

10.

Start rolling the steak moving away from you. Make sure that the steak roll is tight and even. Finish the roll with the seam on the bottom.

11.

Cut 5-6 (12-inch) pieces of butcher’s twine. Place them in a bowl of water and let them soak for 1-2 minutes.

12.

Place each piece of twine about 1 - 1 ½ inches away from each other on the steak roll. Tie them tightly around the steak, then skewer the rolls with a metal skewer.

13.

Using a sharp chef’s knife, cut off each end of the log, then slice between each of the pieces of twine to create the pinwheels.

14.

If grilling, preheat half your grill on high heat. Oil the grates and then place the pinwheels cut-side down. Cook for 3-4 minutes on each side until the steak is well charred. Then, transfer the steaks to the non-preheated side of the grill, cover, and let cook for an additional 5-10 minutes or until the steaks reach 125 °F. The steak will reach 135 °F with carryover cooking.

15.

If pan-searing, heat 1 tablespoon of oil in a large cast-iron pan. Once preheated, add the pinwheels and cook for 4 minutes on each side. Transfer the steaks to a small rimmed baking sheet and bake at 375 °F for 5-7 minutes or until the steaks reach 125 °F. The steak will reach 135 °F with carryover cooking.

16.

Allow the pinwheels to rest for 5-10 minutes. Make sure to remove the butcher’s twine before serving.

17.

For the Honey Ginger Simple Syrup

1.

Combine the honey and water in a small saucepan.

honey

1 cup honey

water

1 cup water

2.

Bring the mixture to a boil. Make sure to spoon off any scum or impurities that rise to the top of the syrup.

3.

Continue cooking the syrup until it reaches 220°F.

4.

Turn off the heat and add the ginger. Let the syrup steep/cool for 30 minutes.

ginger root, sliced

½ cup ginger root, sliced

5.

Strain the syrup into a jar. Allow to cool completely before covering the syrup with a lid; reserve until ready to use.

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