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STEAK PINWHEELS
cook:
1 h
1,542,803 views This week on Basics, I'm showing you how to make steak pinwheels 3 different ways.
6 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Spinach and Mushroom Steak Pinwheels
2 lb flank steak slab, trimmed
As needed kosher salt
As needed freshly ground black pepper
1 tbsp neutral oil + more as needed
8 oz shiitake mushrooms, sliced
4 oz spinach leaves
1 clove garlic, minced
8 oz gruyere, thinly sliced
For the Pepper Cheesesteak Pinwheels
2 lb flank steak slab, trimmed
As needed kosher salt
As needed freshly ground black pepper
1 tbsp neutral oil + more as needed
2 large yellow onions, sliced
2 garlic cloves, minced
1 green bell peppers, thinly sliced
6 oz provolone cheese, thinly sliced
For the Steak Fajita Pinwheels
2 lb flank steak slab, trimmed
As needed kosher salt
As needed freshly ground black pepper
1 tbsp neutral oil + more as needed
1 large yellow onion, sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
2 tsp ground cumin
1 tsp Mexican oregano
1 tsp ground chipotle pepper
1 Zest of lime
8 oz Oaxaca cheese, hand shredded
For the Honey Ginger Simple Syrup
1 cup honey
1 cup water
½ cup ginger root, sliced
For the The Zingleton
1 ½ oz The Singleton 12 Year Old Single Malt Scotch Whisky
¾ oz fresh lemon juice
½ oz fresh orange juice
½ oz honey ginger syrup
TOOLS
Babish Cutting Board
Babish Rolling Pin
Babish Mixing Bowl
Babish Colander
Babish "Clef" Knife
Babish Chef's Knife
Babish Cast Iron Skillet
Babish Measusring Cups and Spoons set
Babish Everyday Pan
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.
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 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.
1 tbsp neutral oil + more as needed
8 oz shiitake mushrooms, sliced
As needed kosher salt
4 oz spinach leaves
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.
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.
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.
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 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.
1 tbsp neutral oil + more as needed
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.
2 garlic cloves, minced
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.
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.
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 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.
1 tbsp neutral oil + more as needed
1 large yellow onion, sliced
6.
Add the garlic, cumin, oregano, and chipotle pepper, and cook for an additional 3-4 minutes.
2 garlic cloves, minced
2 tsp ground cumin
1 tsp Mexican oregano
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.
1 large yellow onion, sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 Zest of lime
9.
Top the vegetables with an even layer of the Oaxaca cheese, again making sure to leave a border.
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.
1 cup honey
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.
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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