Rach's Pinwheel Steaks are versatile and delicious—use skirt or flank steak, and cook it in the pan or on the grill.
"If grilling the steaks, wet the kitchen twine before tying," Rach says. "If rolling up one large flank steak, grill at moderate heat to 130˚F to 140˚F so it's a little pink, 30 to 40 minutes."
Rach's Tip: Use a vegetable peeler to shave the Parm.
- 1 ½ pounds skirt steak or flank steak (for flank, horizontally halve the meat)
- Salt and black pepper
- Crushed red pepper flakes, to taste (optional)
- 2 lemons, zest reserved and lemons halved
- 1 cup shaved Parmigiano-Reggiano
- 1 bunch flat-leaf parsley tops and/or celery tops
- 1 pound spinach, blanched (30 seconds in salted boiling water then cold shocked and dried), or defrosted frozen spinach, wrung of excess liquid
- ¾ pound gorgonzola
- 2 to 3 cloves garlic, thinly sliced or shaved
- Extra-virgin olive oil (EVOO), for drizzling
- Kitchen twine/string
- Extra-virgin olive oil (EVOO) or olive oil spray
Pound meat with mallet to ⅛- to ¼-inch thickness. Long strips of meat should be as uniform as possible and 4 to 5 inches wide.
Season meat with salt and black pepper, and, if using, crushed red pepper. Top with lemon zest, shaved Parm, parsley and/or celery tops, spinach, crumbles of Gorgonzola cheese, and shaved garlic. Drizzle with olive oil, then roll up meat as tight as possible. Tie with 3 strings per roll. Cut each roll into 3 pinwheels, slicing through the meat rolls and cutting between the tied strings.
Preheat oven to 350˚F.
Heat a large cast iron or nonstick skillet over medium-high to high heat. Spray pan to coat, add steaks and brown on each side 2 to 3 minutes. Add lemons to pan, cut-side down, then transfer to oven 6 to 7 minutes more to cook to medium.
Remove strings and serve pinwheels doused with lemon juice.