Darryl Postelnick’s Four P’s Pinwheel Skirt Steaks
 
 
Makes 3 servings
Ingredients
  • 2 cups loosely packed fresh basil leaves
  • ½ cup freshly grated Parmesan cheese
  • ½ cup olive oil
  • ¼ cup pine nuts
  • 4 to 5 cloves of garlic
  • 3 teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • Crushed red pepper, to taste
  • 1 (1½-pound) skirt steak
  • 5 thin slices prosciutto
  • 10 thin slices provolone cheese
  • 2 to 3 tablespoons bacon drippings
  • ½ teaspoon garlic powder
Instructions
  1. Add the basil, Parmesan, oil, pine nuts, garlic cloves, 1 teaspoon salt, and ¼ teaspoon black pepper to work bowl of a food processor. Process until smooth. Add red pepper, and process until combined.
  2. Place the skirt steak between 2 pieces of plastic wrap, extending longer than the length of the steak. Using a meat mallet, pound the steak into a long ¼-inch-thick strip. Remove the plastic wrap. Spread the pesto over top of the skirt steak. Layer the prosciutto followed by the slices of provolone cheese down length of the steak. Starting with the short edge, tightly roll up the steak into 1 large pinwheel.
  3. Using cooking twine, tie up the pinwheel in 2 places to hold it together; cut pinwheel into three large pieces. Get a 2-inch length for each pinwheel.
  4. Preheat the cast-iron griddle over medium-high heat. Melt bacon drippings on the griddle.
  5. Add the pinwheels to the griddle, and season with garlic powder, remaining 2 teaspoons salt, and remaining ½ teaspoon black pepper. Cook the steak until browned and crispy, about 4 minutes; turn, and cook until browned and crispy, about 4 minutes. Remove to cutting board, and let rest for 5 minutes. Cut each pinwheel into 2 to 3 pieces. Enjoy!
Recipe by Southern Cast Iron at https://southerncastiron.com/four-ps-pinwheel-skirt-steaks/