Stuffed Pinwheel Skirt Steak

Ever done a Pinwheel Steak? The wow factor is amazing as you see the layers, and taste heaven. I like to them often with thinner cuts of meat like Matambre, and outside Skirt Steak. This is a fantastic method to cook slowly, and differently cheaper, thin cuts of steak, and get something extra out of the process. Outside Skirt is a very juicy and tender cut, and as you will be able to see in the video below, the process is straightforward and simple.

Ingredients:

- Outside Skirt Steak's

- Fresh Spinach Leaves

- Chimichurri - My own recipe is here

- Cheese - I like Cheddar and Parmesan, you can add blue cheese, provolone, mozzarella...

- Tomatoes - either fresh sliced or sun dried

- Seasoning - your favourite rub for outside

Also you will need some Butchers Twine

Once you have the ingredients in order, start putting together your roll. Spread the Chimichurri on the steak, lay the cheese and spinach, roll tight, and tie up with Butchers Twine. Then season as you like.

You can see the full process in this video:

Once you finish preparing your Pinwheels, it's time to cook them.

I like to prepare in a low and slow environment.

At this point, you need to decide the level you want to cook to, in my case, it's Medium of 60c to pull, and rest until it reaches 64c

You can cook in an oven, Sous Vide, or in a smoker. I used the temperature of 160c for about 40 minutes until internal temperature hits 60c and a nice bark formed, let it rest for 8 minutes, and sliced it up with my Dalstrong Shogun Damascus Steel 10.25" Chef Knife. and 3.5" Pairing Knife.

This below is what you are aiming for. I also prepared to complete the meal, white rice with roasted pine nuts & green onions, and a small side salad:

After resting for a few minutes to equalise temperature, and only after slicing with my Dalstrong Shogun Damascus Steel 10.25" Chef Knife the whole beauty is reviled. Let me know what you think in the comments.