Skirt Steak Pinwheels with Cowboy Butter

Name: Skirt Steak Pinwheels with Cowboy Butter
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 lb Skirt Steak (4 pounds skirt steaks (trimmed and pounded to 1/4-inch thickness, about 3 steaks)); 4 tbsp Vegetable Oil (2 tablespoons oil (any neutral oil) + 2 tablespoons oil (any neutral oil, as needed to coat the outsides of the steak)); 6 tsp Kosher Salt (4 teaspoons kosher salt (1 teaspoon per pound Diamond Crystal, use about half as much if using Morton's or fine sea salt) + 2 teaspoons kosher salt); 3 tsp Black Pepper (2 teaspoons black pepper (coarse ground ) + 1 teaspoon black pepper (coarse ground)); 2 tsp Onion Powder (2 teaspoons onion powder); 2 tsp Garlic Powder (2 teaspoons garlic powder); 2 tsp Oregano (2 teaspoons oregano); ½ tsp Smoked Paprika (1/2 teaspoon smoked paprika); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes (optional)) — optional; 15 slices Provolone Cheese (15 slices provolone cheese (about 12 ounces, 5 slices per steak)); 1 cup Basil (1 cup fresh basil leaves (optional, about 1.4 ounces)) — optional; 2 cup Spinach (2 cups fresh spinach (about 2 ounces )); 0 pieces Cowboy Butter (Cowboy butter dipping sauce (optional, but delicious! )) — optional

Skirt Steak Pinwheels with Cowboy Butter - Main Course (American)

45 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Skirt Steak4 lb · 4 pounds skirt steaks (trimmed and pounded to 1/4-inch thickness, about 3 steaks)
Vegetable Oil4 tbsp · 2 tablespoons oil (any neutral oil) + 2 tablespoons oil (any neutral oil, as needed to coat the outsides of the steak)
Kosher Salt6 tsp · 4 teaspoons kosher salt (1 teaspoon per pound Diamond Crystal, use about half as much if using Morton's or fine sea salt) + 2 teaspoons kosher salt
Black Pepper3 tsp · 2 teaspoons black pepper (coarse ground ) + 1 teaspoon black pepper (coarse ground)
Onion Powder2 tsp · 2 teaspoons onion powder
Garlic Powder2 tsp · 2 teaspoons garlic powder
Oregano2 tsp · 2 teaspoons oregano
Smoked Paprika½ tsp · 1/2 teaspoon smoked paprika
Red Pepper Flakes½ tsp · 1/2 teaspoon red pepper flakes (optional) · optional
Provolone Cheese15 slices · 15 slices provolone cheese (about 12 ounces, 5 slices per steak)
Basil1 cup · 1 cup fresh basil leaves (optional, about 1.4 ounces) · optional
Spinach2 cup · 2 cups fresh spinach (about 2 ounces )
Cowboy Butter0 pieces · Cowboy butter dipping sauce (optional, but delicious! ) · optional

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Steps

1Begin preheating your grill to medium-high, about 400°F (or preheat a large cast iron skillet over medium-high heat). Use a meat mallet to pound the steak to ¼-inch thickness, then trim the ends square for an even width. Cook up the extra pieces as a snack.
2Drizzle the steaks with oil. Mix together the spice blend and salt, then season generously on all sides.
3Layer the cheese slices over the steak (about 5 per steak), then top with spinach and basil.
4Roll the meat tightly, holding firm so nothing falls out, until you see bits of cheese and green poking out of the spiral. Tie tightly with twine in two places toward the middle, leaving 1 to 1.5 inches between ties, and snip off the excess string. Cut the roll in half between the ties so each half is held in place by twine.
5Drizzle the outsides with more oil and season with more salt and pepper on each side. Add to the hot grill, close the lid, and cook about 8 to 9 minutes before flipping for nice grill marks. Flip and continue cooking until a few minutes under your desired temperature. We pulled ours at 120°F (about 20 to 23 minutes total).
6Let the steak rest about 10 minutes, then drizzle with cowboy butter and serve.