Skirt steak is great for grilling. Sprinkle it with some salt and slice it the right way, and then you have a great meal. But you can also be a bit more creative with it and make delicious pinwheels.
This is an inside skirt of just over a kilo. Inside skirt is the midriff of a cow. As you can see, it is a long and thin piece of meat with a coarse thread. This is tough meat because the cow uses these muscles all day long to move. Therefore it is tough but delicious.
Because the muscles run transversely, it is the perfect meat for this recipe. After rolling up, we cut the muscles shorter, and we have thinner pinwheels. This immediately makes the meat more tender.
Every butcher knows what it is, but not every butcher has it in his shop. In general, it is often used to make sausage. And that’s a shame because it’s the perfect meat for grilling.
The filling for these pinwheels consists of a dry rub, tomato tapenade, fresh basil and Grana Padano. This is what we used. You can, of course, decide that for yourself.
Now the meat should be rolled up tightly. Make sure you have some pieces of butcher twine ready to tie it up with. That saves a lot of messing around.
If you tie the skirt steak at three strategic points, you can make three almost equal-sized pinwheels with two cuts. If we can do it, you can do it.
Then we cook the pinwheels indirectly on our Kamado Joe. The temperature in the kettle is about 220°C (428F). That’s a perfect temperature to quickly cook the meat without the cheese having a long time to melt out of the pinwheel. Insert a thermometer into the meat and close the lid. Make sure you turn the pinwheels halfway through.
These are our skirt steak pinwheels. If you are going to make them let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 1 kilo inside skirt
- Leaves of 15 grams fresh basil
- 100 grams Grana Padano
- 125 grams sun-dried tomato tapenade
For the dry rub
- 2 tsp coarse salt
- 1 tsp coarsely ground black pepper
- 1 tsp smoked paprika powder
- 1 tsp dried oregano
- 1/2 tsp chilli powder
- Unroll the skirt steak completely and cut all the silverskin off the meat. Leave the fat on.
- Mix the ingredients for the dry rub. Pat the surface dry with some paper towel and sprinkle the meat on one side with the dry rub.
- Spread the tapenade on the same side. Then put the basil leaves on top and then the Grana Padano.
- Roll up the skirt steak tightly and tie it up at 3 points with butcher’s twine. Cut the roll into three equal parts.
- Prepare a barbecue with an indirect temperature of about 220°C (428F).
- Place the pinwheels on the indirect side and cook the meat to 55°C (131F). Turn once halfway through.
- Let the pinwheels rest for 5 minutes before serving.