Surf and Turf Pinwheels
Ingredients
- 1 Whole Flank Steak or Skirt Steak
- 12-15 slices Prosciutto
- 2 cups Shaved Parmesan Cheese
- 1 cup Chopped Parsley
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- Canola Oil
as needed
- 4-6 oz Lobster Meat
- 2.5 oz White Wine
- 3 tbsp Clarified Butter
- 1.5 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
Directions
- 1
Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Mix together your salt, pepper and garlic then lather your steak with oil and season both sides. Next, add a layer of sliced prosciutto followed by a layer of chopped parsley and shaved parmesan. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
- 2
Preheat your Breeo to 325-350F adding the Sear Plate for about 2 minutes before cooking.
- 3
Add your pinwheels to the sear plate to cook for about 4-5 minute per side or until they are 130F internal. Place sure to flip as needed to prevent the cheese from burning! As the steaks are cooking, add a cast iron skillet or wok to the center of the sear plate. Melt your clarified butter then add your minced garlic to simmer until golden brown. Deglaze the skillet with white wine, then add your lobster meat to cook in the butter for about 3-4 minutes until warmed. Once the lobster meat is done, garnish with chopped parsley then pull off and keep warm. Pull your steaks when done and let rest for 10 minutes.
- 4
Serve up your steaks with some lobster meat and butter over the top along with more chopped parsley for garnish. Enjoy!
Surf and Turf Pinwheels
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About this Recipe
Ready to elevate your grilling game with a show-stopping dish that brings the best of land and sea together? These Surf and Turf Pinwheels, rolled with savory prosciutto and rich Parmesan, then cooked to perfection, are guaranteed to impress.
What makes these pinwheels truly special is the thoughtful combination of tender skirt steak, crispy prosciutto, and succulent lobster, all rolled into a beautiful presentation. Cooking them on the Breeo sear plate ensures a perfect crust while keeping the interior juicy and flavorful, delivering restaurant-quality results right in your backyard.
You'll be treated to a symphony of flavors: the robust, beefy notes of the steak complemented by the salty depth of prosciutto and the creamy, sharp bite of Parmesan. The addition of fresh parsley, garlic, and white wine infuses the lobster with an aromatic brightness, creating a balanced and luxurious experience. Each pinwheel offers a delightful contrast of textures, from the seared exterior to the tender, flavorful stuffing inside.
While this recipe shines as written, you have options for the "turf" component, choosing between flank steak or skirt steak based on your preference for texture. For an extra herbaceous touch, consider slightly increasing the fresh chopped parsley in both the steak stuffing and with the lobster.
These impressive Surf and Turf Pinwheels are perfect for special occasions, backyard cookouts, or any time you want to make a memorable meal. Serve them as an elegant appetizer or a decadent main course alongside a crisp green salad or roasted asparagus for a complete and balanced meal.