Grilled Steak Pinwheels

Method

1. 01

   Prepare the Steaks: Soak bamboo skewers in water for 15 minutes. Lay the skirt steaks flat on a board, cover with plastic wrap and gently pound until each steak is under ½ inch thick. This ensures even cooking and easy rolling.

2. 02

   Build the Pinwheels: Spread the pesto evenly over each steak. Layer with prosciutto, followed by provolone, keeping everything flat and even. Roll the steak tightly lengthwise into a firm log.

3. 03

   Secure and Portion: Insert 2 skewers through each roll, spacing them evenly. Slice between the skewers to create individual pinwheels. Lightly brush the outside with canola oil and season generously with kosher salt.

4. 04

   Grill the Pinwheels: Set your barbecue for two zone cooking at approximately 200°C or 400°F. Sear the pinwheels over direct heat for 1 minute per side until well coloured. Move them to indirect heat and continue cooking until the internal temperature of the meat reaches 49°C or 120°F for medium rare.

5. 05

   Char the Spring Onions: Place whole spring onions directly over the flames and grill for 3 to 4 minutes until softened and lightly charred. Remove and finely chop.

6. 06

   Finish the Gremolata: Combine the charred spring onions with parsley, garlic, chilli and lemon juice. Mix well to create a bright, punchy topping.

7. 07

   Rest and Serve: Rest the steak pinwheels for 10 minutes. Spoon the gremolata generously over the top and finish with a light drizzle of balsamic vinegar.