- 1 3-4 lb skirt steak
- 1 tablespoon of salt, pepper and garlic powder
- 1/2 cup of pesto (Homemade or store-bought is fine)
- 8 slices of provolone cheese
- 1 pack of prosciutto
- First pound out your skirt steak by placing some parchment paper or plastic wrap on top and using a meat mallet or the back of a pan.
- Next add a layer of pesto, prosciutto and provolone cheese on top of the skirt steak.
- Roll up the steak and secure with butcher's twine so it doesn't unravel.
- Slice pinwheels into individual steaks (About 2 inches thick depending on preference) and then season with salt, pepper and garlic powder.
- Reverse sear at 250 degrees until the internal temp of the steak is 115 degrees then finish on high heat.
- Remove steak pinwheels at 130 degrees (for medium rare) and rest for 10 minutes before slicing against the grain.
- Author: Jordan Hanger
- Prep Time: 20 minutes
- Cook Time: 1 hours
- Category: Main
- Method: Grilling
- Cuisine: American
