Recipe – Skirt Steak Pinwheels
Ingredients
- For the Steak
- 800g skirt steak
- Sea salt
- Freshly ground black pepper
- 8 slices prosciutto
- 3 tbsp grated parmesan cheese
- 1/2 bunch fresh parsley, chopped
- For the Caramelised Onion
- 2 tbsp butter
- 1 tbsp olive oil
- 3 large onions, sliced
- 1 tsp garlic, finely chopped
- 2 tbsp brown sugar
- 1 tbsp red wine vinegar
Directions:
Step 1 – Trim the skirt steak and season well with salt and freshly ground black pepper. Set aside to bring to room temperature.
Step 2 – Prepare the BBQ for direct cooking over medium heat (180 – 200°C), ensuring the grills are clean.
Step 3 – Preheat a BBQ safe frying pan and once hot, add the butter and olive oil and allow the butter to melt and start to foam a little. Add the onions and toss to coat in the butter mixture, then cover the frying pan with foil or a lid and allow to cook for around 10 minutes without stirring. After 10 minutes, remove the lid, add the garlic, brown sugar and red wine vinegar and stir together. Cook for a further 10 – 15 minutes, uncovered, or until the mixture thickens. Set aside to cool.
Step 4 – Lay the steak onto your work surface, overlapping slightly to create a rectangle. Lay the prosciutto slices over the top, then spread with a thin layer of the caramelised onion. Sprinkle with the parmesan cheese and half the chopped parsley, then roll the steak and tie off with butcher’s twine.
Step 5 – Prepare the BBQ for indirect cooking over medium heat (180 – 200°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet. Place the steak roll into the BBQ, away from direct heat, close the BBQ lid and roast the roll for around 20 minutes or until it reaches an internal temperature of at least 45°C. Move the roll over direct heat (remove the convection tray and trivet) and sear the roll all over until a crust starts to develop, then remove from the BBQ and allow to rest, covered in foil, for at least 10 minutes.
Step 6 – Slice the steak into pinwheels, sprinkle with the remaining parsley and serve immediately.
