Skirt Steak Pinwheels: how to grill them on the Weber Kettle
Let's grill some quick and delicious #steak #pinwheels. We're using some inside #skirtsteak and they are a simple cook!
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps!
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Pinwheels 3 Ways
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 12 to 16 servings
Ingredients
Base Spread and Tortillas:
Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
Meaty Pinwheels:
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
Spicy Pinwheels:
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Directions
For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit:
For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Stuffed Steak Pinwheels
Stuffed Steak Pinwheels
What You’ll Need:
400g flank steak
olive oil
15g butter
250g mushrooms
1 white onion (diced)
teaspoon rosemary (chopped)
Salt and pepper
2 cloves garlic (chopped)
100g blue cheese
100g spinach
french fries and salad to serve
How You Make It:
Add oil and butter to a hot pan.
When the butter has melted add your onions,mushrooms,garlic and rosemary. Season with salt and pepper.
Cook down your onion/mushroom mix for 10 to 15 minutes until the onions are nice and soft and your mushrooms cooked. Then remove from the heat.
Place your steak on a chopping board and season with salt and pepper.
Now grab a spoonful of your mushroom mix and spread a thin layer over your steak.
Then cover your mushroom mix with both spinach and crumbled blue cheese.
Now roll your steak up lengthwise, and secure with kitchen twine or toothpicks.
Slice into 2 inch long segments and then add to a hot pan to sear.
Leave to cook for about 3 minutes on each side, until the meat has gained a nice colour and the ends of the rolls are nicely sealed.
Now it’s into the oven with your rolls for a further 5 minutes, to make sure they are cooked through.
And they are ready to eat!
Serve with fries and a simple salad. Delicious.
Pinwheel Skirt Steak Recipe (How To)
I love skirt steak... so this technique was a no-brainer. I am very happy with how this cook turned out. I was not expecting to get a medium rare temperature on this cook. An alternate technique would be to cook the entire skirt steak without cutting it in half. You will not get the grill marks or crust but the temperature control and doneness will be more to your liking.
Ingredients:
1.5-2lb Skirt Steak
1 Cup Chopped parsley
half cup Parmigiano-Reggiano
Salt and Pepper
1/2 Lemon zest
I cooked these skirt steak 'rollups' on direct heat for 7 minutes total at 500 degrees. I would also recommend to slice the meat across the grain to make sure it is a tender as can be. I used lump charcoal and some post oak logs for this cook. I live the flavor that oak gives, especially on beef.
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