GustonSkirt Steak Pinwheels with Chorizo, Mozzarella & Chimichurri
Pounded skirt steak rolled around chorizo, mozzarella and chimichurri, then grilled and sliced into pinwheels.
Van ‘t Spit Private BarbecueFR
- Préparation
- 30m
- Cuisson
- 20m
- Étapes
- 10
- Portions
- 4
- Difficulté
- Moyen
BBQ & grillade
Dîner
Riche en protéines
FêteRéalisation
- Étape 1Pound the steak thin
Pound the skirt steak thin and lay it flat on the board.
bavette - Étape 2Make the chimichurri
Finely chop the parsley, thyme, chili flakes and garlic in a food processor with salt, then transfer to a jar and pour over the olive oil.
persilthymflocons de chiliailhuile d'olivesel - Étape 3Layer the chorizo
Lay sliced chorizo over the flattened steak.
bavettechorizo - Étape 4Add the mozzarella
Top the chorizo with shredded mozzarella.
mozzarella - Étape 5Spread the chimichurri
Spoon chimichurri over the cheese.
huile d'olive - Étape 6Roll and tie the steak
Roll the steak tightly and tie it with twine.
bavette - Étape 7Slice into pinwheels
Slice the rolled steak into pinwheels.
bavette - Étape 8Grill hard for crust
Grill the pinwheels hard over the fire until a crust forms.
bavette - Étape 9Finish over indirect heat
Move the pinwheels to indirect heat and cook until juicy and tender.
bavette - Étape 10Serve with chimichurri
Serve the pinwheels with an extra drizzle of chimichurri.
huile d'olive