Pesto and Provolone Steak Pinwheel
Ingredients
Steak Pinwheel
-
1
lb
skirt or flank steak
-
8
oz
sliced provolone cheese
-
1
piece
cooking twine
-
½
cup
pesto
Basil Walnut Pesto
-
3
cups
fresh basil leaves
-
¼
cup
parmesan cheese
-
¼
cup
walnuts
-
3
cloves
garlic
-
½
cup
olive oil
-
to taste
sea salt
-
to taste
fresh ground pepper
Instructions
- Combine all dry ingredients for the pesto except salt, pepper, and olive oil in a food processor and pulse until coarsely chopped.
- With the motor running, drizzle in the olive oil and process until smooth. Add salt and pepper to taste.
- Pound the skirt steak flat with a mallet or baking pin.
- Spread the pesto onto the steak and layer the provolone cheese on top.
- Roll the steak into a pinwheel and secure with twine in multiple places.
- Preheat the grill to 400 degrees and spray with cooking oil.
- Grill the pinwheels until each side has a nice crust and the internal temperature reaches 125 degrees for medium rare.
- Let the pinwheels rest under foil for a few minutes before serving with remaining pesto.
Nutrition Facts (estimated)
Servings
6-8 pinwheels
Calories
300
Total fat
20g
Total carbohydrates
5g
Total protein
25g
Sodium
400mg
Cholesterol
70mg
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