Grilled Skirt Steak Pinwheels with Basil Gremolata

The name might sound a bit complicated, but it's really easy to make. You'll roll the steak up lengthwise and slice it into nice cross-sections for a fun pinwheel effect. I like skirt steak for this dish because its generous surface area is perfect for piling on your favorite toppings. Plus, because skirt steak is a beautifully marbled cut, it stays juicy and bursting with flavor as it cooks.

To take this dish to the next level, add a spoonful of vibrant herby gremolata. This zesty topping will cut through the richness of the steak, creating a blend of flavors in every bite.

For the Steak Pinwheels:

1 piece skirt steak, about 1 1/2 pounds

1 package thinly sliced prosciutto di parma (4 ounce package)

5 to 6 slices of fontina cheese

Avocado oil

Kosher salt and freshly ground black pepper

For the Basil Gremolata:

1 1/4 cups basil, chopped

1/2 cup parsley, chopped

1/4 cup oregano, chopped

2 cloves garlic, minced

1/4 cup Extra Virgin Olive Oil

Zest and juice of 1 lemon

2 tablespoons balsamic vinegar (can use red wine vinegar instead)

Kosher salt and freshly ground black pepper

Instructions

1. Prepare the basil gremolata: Combine all ingredients in a mixing bowl. Season with salt and pepper to taste. Set aside while you prepare the steaks.

2. Preheat the grill to medium-high heat, creating a zone of high heat on one side and indirect heat on the other.

3. Using a large meat mallet, gently pound the skirt steak to flatten it and ensure an even thickness.

4. Layer the steak with sliced fontina cheese and prosciutto.

5. Starting from the short side of the steak, carefully roll the steak lengthwise onto the cheese and prosciutto to create a pinwheel effect.

6. Secure the roll with two pieces of butcher's twine and cut between them to create two individual pinwheels.

7. Season the steak pinwheels generously with kosher salt and freshly ground black pepper.

8. Drizzle the steak with avocado oil.

9. Place the steak pinwheels on the direct heat zone of the grill. Cook for about 2 minutes per side to achieve nice grill marks.

10. After searing, move the steak to the indirect heat zone of the grill and continue cooking until the internal temperature reaches your desired doneness, about 130°F for medium.

11. Remove the steak from the grill and let it rest for at least 10 minutes before slicing.

12. Serve the sliced pinwheels topped with the prepared gremolata.