Skirt Steak Pinwheels Recipe - The Washington Post

Publish date: 2024-07-21
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If you're consciously eating less red meat these days, you can feel good about making these savory pinwheels, each of which clocks in at less than 2 ounces of beef (cooked). They're nice and chewy, but not tough. Skirt steak typically is sold in 1-pound increments; only 8 ounces is called for in this recipe. I bet you'll want to make this again, perhaps with a smear of the Korean chili paste gochujang or tapenade or pesto inside instead of the garlic, parsley and cheese used here. So go for double that half-pound amount.

You’ll need kitchen twine.

Serve with thin pan-roasted carrots.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Place a medium ovenproof skillet, preferably cast iron, on the middle oven rack; preheat to 350 degrees.

  • Step 2

    Place the steak between 2 pieces of plastic wrap, with the smoother side facing up. Pound it as thin as possible without tearing the meat. Discard the top piece of plastic wrap. Season the meat lightly with salt and pepper on both sides.

  • Step 3

    Use the flat side of a chef’s knife to smash the garlic, then sprinkle it with a little salt and continue to mash until the garlic is reduced almost to a paste. Spread it evenly over the meat.

  • Step 4

    Coarsely chop the parsley. Use a Microplane zester or the large-holed side of a box grater to shred/grate the cheese; spread the parsley and cheese over the meat. Tuck and roll the meat tightly to form a cylinder; tie the roulade with kitchen twine about 3/4 inch in from both ends. Cut crosswise in half, then cut each half again, to form a total of 4 pinwheel slices. If they seem as if they might unspool, tie a piece of twine around the horizontal center of each pinwheel. (Or you can spear them through with long toothpicks.)

  • Step 5

    Rub both sides of each slice with the oil, then place the slices in the hot skillet in the oven; cook for 10 to 12 minutes, using tongs to turn them over halfway through. Transfer the skillet to the stove top; the meat should be nicely browned and showing some melted cheese in the pinwheels. Discard the twine.

  • Step 6

    Cut the lime in half; squeeze its juice over each pinwheel. Serve hot.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe at RachaelRay.com.

    Tested by Bonnie S. Benwick.

    Published October 6, 2015

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