Ingredients

  • Olive oil, for drizzling
  • Salt and pepper
  • 3 to 4 cloves garlic, finely chopped
  • 2 small pieces (½ pound to 12 ounces each) skirt steak
  • 1 bunch flat-leaf parsley, stemmed
  • ½ pound Spanish chorizo, casing removed and grated
  • ½ pound Manchego cheese, shaved with vegetable peeler
  • ½ lemon

Yield

Serves: 4

Preparation

Preheat oven to 350°F.

Pound the meat very thin and dress with a drizzle of olive oil, salt, pepper and garlic. Top with lots of parsley, evenly covering the meat. Top parsley with a layer of grated chorizo and then cover chorizo with cheese. Roll meat tightly and tie in 2 places tightly with string. Cut each steak into 2 pinwheels.  

Heat a cast-iron skillet over medium-high heat. Add a drizzle of olive oil and brown pinwheels on each side. Add lemon to pan and transfer skillet to oven; roast 10 minutes. Douse pinwheels with lemon juice and serve.