Skirt Steak Pinwheels

These Skirt Steak Pinwheels are packed with layers of bold flavors, combining pesto, prosciutto, provolone, mozzarella, baby spinach, and sun-dried tomatoes all rolled into a perfectly seared steak. The Kamado Joe Classic II delivers an incredible smoky finish, making every bite tender, juicy, and full of depth. Whether you're grilling for a special occasion or just want to elevate your steak game, this recipe is a must-try!

Instructions

1. 01

   Trim any silver skin and excess fat from the skirt steak.

2. 02

   Lay plastic wrap over the steak and pound it thin using a meat tenderizer to even out the thickness.

3. 03

   Spread pesto evenly over the steak, leaving 1-inch bare on each end.

4. 04

   Layer prosciutto, provolone, mozzarella, baby spinach, and sun-dried tomatoes across the steak.

5. 05

   Roll the steak tightly from one end to the other.

6. 06

   Insert bamboo skewers evenly along the roll, spacing them about 1.5 inches apart (this helps hold the shape).

7. 07

   Tie butcher’s twine next to each skewer for extra security.

8. 08

   Using a sharp knife, slice between the skewers to form individual pinwheels.

9. 09

   Preheat the Kamado Joe Classic II to 400°F, setting up for half direct and half indirect cooking.

10. 10

    Place a Half Moon Cast Iron Griddle over the direct heat side and let it preheat for 10 minutes.

11. 11

    Sear the pinwheels on the griddle for 2 minutes per side, ensuring a golden-brown crust.

12. 12

    Move the pinwheels to the indirect heat side and let them cook until the internal temperature reaches 125°F (for medium rare).

13. 13

    Remove from heat and rest for 10 minutes before serving.