Steak Pinwheels with Chimichurri


Steak Pinwheels with Chimichurri

Steak Pinwheels with Chimichurri

Flat iron strips stuffed with a flavorful chimichurri sauce and cooked right on the grill. Perfectly delicious and simple to make. What else can you ask for?
5 from 1 vote
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Course: Main Dish
Cuisine: Fusion, Latin American
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 6 People


  • 3 pounds flat iron steak, cut into 1 3/4 inch strips, lengthwise
  • 10-12 skewers
  • for marinade:
  • 1/4 cup olive oil
  • juice and zest of 1 lemon
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • For chimichurri sauce:
  • 1 1/4 cups flat leaf parsley
  • 1/3 cup olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoons fresh oregano
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Combine all marinade ingredients. Remember to zest the lemon before juicing it. Place flat iron strips into resealable plastic bag. Pour marinade over top, making sure that all of meat is well coated. Seal bag and place into refrigerator for 1-3 hours.
  • If using wooden skewers, soak them in water for 15 minutes before using. While this does not guarantee that the skewers won't burn while on the grill, it will buy them some extra time.
  • Preheat grill for medium heat.
  • To prepare filling, place listed ingredients into food processor, pulse until herbs are finely chopped. It should not be pureed.
  • Remove meat from bag and place into large cutting board. Spoon about 1/4 cup/60 mL of filling onto steak strips. Use more if needed. Roll strip securely. Be careful not to let too much filling spill out. Using two skewers per pinwheel, carefully insert in a criss cross pattern.
  • Cut 4-inch wide strips of aluminum foil. Place the foil on the hot grill creating an open space just wide enough for the meat on the pinwheels. The foil will protect the skewers preventing them from burning away.
  • Grill over a medium high heat for 7-9 minutes per side or until they are cooked through (165 degrees F. for well done).
  • Remove from grill and place onto a large cutting board. Carefully remove skewers and garnish the tops of the pinwheel with chopped fresh herbs. Serve.
  • Fun fact, this recipe was featured in Esquire's Big Black Book, 2015


Photo by: Sabrina Baksh
Steak Pinwheels with Chimichurri