Skirt steak pinwheels with chorizo and chimichurri

Steps

1. 1Pound the steak

   Pound the skirt steak thin using a meat mallet until it is an even thickness throughout.

   Skirt steak
2. 2Season the steak

   Season the pounded steak generously with salt and black pepper on both sides.

   Skirt steakSaltBlack pepper
3. 3Layer the filling

   Lay the seasoned steak flat and layer it with spicy chorizo, mozzarella, and a generous amount of chimichurri sauce.

   Skirt steakChorizoMozzarellaChimichurri
4. 4Roll and secure

   Roll the steak tightly from one end to the other, then secure with toothpicks or butcher's twine to hold the roll together.

   Rolling tightly ensures the filling stays inside during cooking.

   Skirt steak
5. 5Slice into pinwheels

   Slice the rolled steak into pinwheels about 2-3 cm thick, keeping the toothpicks or twine in place.

   Skirt steak
6. 6Sear over cast iron

   Heat a cast iron grill pan or skillet over high heat. Sear the pinwheels on both sides until a perfect crust forms.

   High heat is key for the crust — don't move the pinwheels too early.

   Skirt steak
7. 7Finish indirectly

   Move the pinwheels to indirect heat on the grill (or lower the heat on the stovetop) and cook until juicy and tender, and the cheese has melted.

   Internal temperature should reach about 60-65°C for medium-rare to medium.

   Skirt steakMozzarella
8. 8Rest and serve3 min

   Remove the pinwheels from the heat and let them rest for a few minutes. Remove toothpicks or twine, then drizzle with extra chimichurri and serve.

   Resting lets the juices redistribute for maximum tenderness.

   Skirt steakChimichurri