Surf and Turf Skirt Steak Pinwheels

This surf and turf pinwheel recipe starts with seasoned skirt steak rolled with prosciutto, parmesan cheese and fresh parsley.

PREPARING THE WHEELS

1. Flatten out the steak by laying on a cutting board. Cover the steak with parchment paper and use a food mallet to hammer the steak evenly and flatten to about 1/2 in, or less, thick.

2. Lightly brush on olive oil to the steaks. Season the steak with, at minimum, salt, pepper and garlic. I use our Oden's Kitchen All-Purpose Rub.

3. Layer on prosciutto, parmesan cheese and chopped parsley.

4. Roll and tie with cooking twine. While tied, slice the pinwheels.

5. Rotate pinwheels on the grill every few minutes until you reach an internal temperature of 125 degrees.

COOKING THE SHRIMP

6. While the pinwheels are resting, season and cook the shrimp in a cast iron pan over the still hot coals. We use our Catchin' Fish or our All-Purpose rub on the shrimp. Cook for 2 minutes per side in garlic butter. Add parsley.

RECIPE / INGREDIENTS

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Pinwheels:

2-2.5 lbs Skirt Steak

15 Slices of Prosciutto

2 Cups Shaved Parmesan Cheese

1 Cup Chopped Parsley

4 tbsp All-Purpose Rub

Olive Oil as Needed

Shrimp:

1 lb Jumbo Shrimp

1/4 cup Unsalted Butter

2 tbsp Catchin' Fish or All-Purpose Rub

1 tbsp Minced Garlic

1 tbsp Chopped Parsley