Ingredients:
For the Steak Pinwheels:
1 flank steak (about 1.5–2 lbs)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
½ cup shredded parmesan cheese
½ cup chopped fresh parsley
4 slices provolone or mozzarella cheese
Butcher’s twine for tying
For the Cowboy Butter:
½ cup unsalted butter, melted
3 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper flakes
1 tablespoon fresh parsley, chopped
1 teaspoon chopped fresh chives
½ teaspoon smoked paprika
Salt and pepper to taste
Instructions:
1. Prepare the Steak:
Butterfly the flank steak by slicing it horizontally, stopping just before cutting all the way through. Open it like a book.
Cover the steak with plastic wrap and pound it evenly to about ¼-inch thickness.
Season both sides with salt, pepper, garlic powder, smoked paprika, and red pepper flakes.
2. Assemble the Pinwheels:
Layer the steak with provolone cheese, parmesan cheese, and chopped parsley.
Roll the steak tightly from one long edge to the other, creating a log shape.
Secure the roll with butcher’s twine, tying it at 1-inch intervals.
Slice the roll into 1½-inch thick pinwheels.
3. Cook the Pinwheels:
Heat a cast-iron skillet or grill to medium-high heat.
Drizzle the steak pinwheels with olive oil and sear for 3-4 minutes per side, until golden brown and cooked to your preferred doneness (130°F for medium-rare).
4. Make the Cowboy Butter:
In a bowl, whisk together melted butter, garlic, Dijon mustard, Worcestershire sauce, lemon juice, red pepper flakes, parsley, chives, smoked paprika, salt, and pepper.
5. Serve & Enjoy:
Drizzle the warm cowboy butter over the steak pinwheels before serving.
Garnish with extra parsley and a squeeze of fresh lemon juice.
Dig into these bold and buttery Cowboy Butter