Steak Wellington Pinwheel Recipe
I’m sure you have seen a few Steak Pinwheel recipes out there, but this one? This one is different. A butterflied flank steak is layered with a garlic and parsley paste, a layer of prosciutto and then cheese. To take this beef recipe to even fancier – and beef wellington-esque levels - add a layer of mushroom duxelles, definitely worth it. In the end, you will have a fancy, and easy, meal that everyone will be raving over.
Steak Wellington Pinwheel Recipe
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Method
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- 2 lb. (1 kg) flank steak
- Salt and pepper to taste
- 1 lb. (0.5 kg) cremini mushrooms
- Pinch of salt
- 1 tbsp. (14.8 ml) neutral oil
- 2 to 3 cloves garlic
- 1 handful fresh parsley, washed and trimmed
- 6 to 10 slices prosciutto
- 6 to 10 slices Gruyère, Provolone, or Gouda cheese
- Butterfly the beef by cutting it in half widthwise. Carefully run the knife along the side of the meat until you can open it like a book. Season both sides with salt and pepper, then let it rest while you gather your ingredients. This will allow the salt to work its magic.
- Mince the cremini mushrooms and spread them into a dry pan that has been preheated over medium heat. Allow the water to cook out of the mushrooms as much as possible before allowing them to cool.
- Using a blender or mortar and pestle smash together the garlic and parsley, add a pinch of salt to help this. Once coarsely ground, drizzle the oil in, continuing to blend until a paste is made.
- Preheat the grill to about 500°F (260°C) using two side-by-side burners.
- Spread the garlic and parsley paste on one side of your meat. Layer that with the prosciutto, optional duxelles, and then your cheese. Next, roll the meat tightly like when you try to roll a sleeping bag so it will go back in its carrying bag, ensuring that the grain of the meat is running the length of your roll.
- Using butcher’s twine, tie the roll tightly every 1.5-inches (3.8 cm) and skewer them just below the twine using metal or bamboo skewers before cleaning up the ends and slicing in the middle of each tied section.
- Sear the steak pinwheels over direct heat for 2 to 4 minutes per side, flipping once, carefully. Once seared, move the pinwheels to the “off” side of the barbecue for a few minutes until they reach a temperature of between 125°F and 130°F (51.7°C to 54°C).
- Rest these beef pinwheels for at least 5 minutes before serving with your favorite style of potatoes and some grilled vegetables or a salad.
This Steak Pinwheel recipe takes a simple flank steak cut and makes it something a little more fancy. This meal is less expensive and easier than making beef wellington but still provides similar flavors and experience. One thing is for sure, whether you add the mushrooms or not, you’re going to love this unique take on the classic beef pinwheel. What do you stuff in your steak pinwheels? Share your pinwheel BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Butterfly the steak and season both sides with salt and pepper
Layer the parsley and mushrooms
Followed by the prosciutto and then the cheese
Roll tightly so that the grain runs vertically along the length of the meat
Tie and skewer, then slice
Sear over direct heat until grill marks form on both sides
Move to indirect heat until they reach an internal temperature of around 125°F for medium-rare, then remove and rest for 10 minutes
Serve with roasted potatoes and a salad
Look at that amazing crosssection
With flavors that bring to mind beef wellington without the work, everyone will love this recipe
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Butterfly the steak and season both sides with salt and pepper
Layer the parsley and mushrooms
Followed by the prosciutto and then the cheese
Roll tightly so that the grain runs vertically along the length of the meat
Tie and skewer, then slice
Sear over direct heat until grill marks form on both sides
Move to indirect heat until they reach an internal temperature of around 125°F for medium-rare, then remove and rest for 10 minutes
Serve with roasted potatoes and a salad
Look at that amazing crosssection
With flavors that bring to mind beef wellington without the work, everyone will love this recipe