Flank steak pinwheels

Ingredients

• 25 gparsley
• 2 clovesgarlic
• 0.5onion
• 2 tsptomato purée
• 1 tspchilli flakes
• 2 tbspred wine vinegar
• 6 tbspolive oil
• 1 tspsalt
• 1flank steak (bavette)
• 100 gGouda
• 1 tspbarbecue seasoning
• 4wooden or metal skewers
• to tastebutcher’s string
• 1aubergine
• 1courgette
• 2firm tomatoes
• 1 clovegarlic
• 1 tspparsley
• to tastesalt and pepper
• 1barbecue with a charcoal tray

Instructions

1. 1

   Prepare the herbs

   Finely chop the parsley. Peel and finely chop the half onion, then crush the garlic.

2. 2

   Mix the chimichurri

   Combine the parsley, onion, garlic, tomato purée, chilli flakes, red wine vinegar, olive oil and salt in a bowl.

3. 3

   Set it aside

   Stir the mixture well and set it aside.

4. 4

   Trim the steak

   Remove any excess fat and trim the ends of the flank steak.

5. 5

   Add the filling

   Spread half the chimichurri over the meat, then arrange the slices of Gouda on top.

6. 6

   Roll and skewer

   Roll the steak tightly and tie it with butcher’s string. Cut the roll into thick slices, thread skewers through them and sprinkle with barbecue seasoning.

7. 7

   Prepare the barbecue

   Heat the barbecue for indirect cooking. Set up a charcoal tray and add a large wood chunk for extra smoky flavour.

8. 8

   Cook indirectly

   Grill the pinwheels over indirect heat until the centre reaches 52°C.

9. 9

   Brown over coals

   Briefly grill the pinwheels over the hot charcoal until nicely golden.

10. 10

    Serve the meal

    Serve with the grilled vegetables and the remaining chimichurri. The pinwheels are also good with mac and cheese.

11. 11

    Slice the vegetables

    Cut the aubergine, courgette and tomatoes into thick slices.

12. 12

    Season the vegetables

    Toss them with olive oil, garlic, parsley, salt and pepper.

13. 13

    Grill the vegetables

    Grill the vegetables in a barbecue basket until they have distinct grill marks.

What are flank steak pinwheels?

Pinwheels are made by rolling a filling inside a sheet of meat, then slicing the roll into rounds for grilling. This North American-style barbecue dish takes its cue from the herb-and-vinegar flavours of chimichurri.

The recipe’s version pairs parsley, garlic and chilli with Gouda inside the steak. Indirect cooking gives the thicker slices time to cook through before a brief finish over hot coals adds colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 50g protein, 15g carbs, 42g fat.

The flank steak and Gouda provide most of the protein, while the cheese and olive oil contribute much of the fat. The vegetables, onion and tomato purée supply the main carbohydrates. Pair a pinwheel portion with plenty of the grilled vegetables; the nutrition estimate is approximate because the steak’s weight is not specified.

Build the chimichurri

Herbs and aromatics: finely chopped parsley, onion and crushed garlic form the base, with tomato purée and chilli flakes adding savoury depth and heat.

Oil and vinegar: mix them thoroughly with the herbs and salt so the sauce is evenly combined. Use half inside the steak and keep the rest for serving.

Roll and secure the steak

Trim: remove excess fat and tidy the ends so the steak is easier to roll. Spread the chimichurri and arrange the cheese over the meat before rolling.

Tie and slice: keep the roll tight with butcher’s string, then cut it into thick rounds and thread them onto skewers. This helps the pinwheels hold together on the barbecue.

Use two heat zones

Indirect heat: cook the pinwheels away from the hottest coals until the centre reaches 52°C, as specified in the recipe. A probe thermometer helps you check the middle without guessing.

Hot finish: briefly move them over the hot charcoal to brown the outside. Watch closely during this stage so the surface colours without catching.

Grill the vegetables

Thick slices: cut the aubergine, courgette and firm tomatoes thickly so they are easier to handle in the barbecue basket.

Seasoning: toss the vegetables with olive oil, garlic, parsley, salt and pepper, then grill until they show clear marks. The recipe does not specify a precise cooking time, so use the marks and texture as your cues.

Plan the timing

Prepare the chimichurri and assemble the pinwheels before heating the barbecue, then allow time for the indirect cook and quick sear. The vegetables can be cooked in the basket while the barbecue is hot.

The stated total time is 60 minutes, but the recipe does not give separate timings for each stage. Keep the thermometer and serving platter close so the final steps run smoothly.

What to serve alongside

The recipe pairs the steak with grilled aubergine, courgette and tomatoes, plus extra chimichurri. Their fresh, tangy seasoning contrasts with the rich cheese-filled beef.

Mac and cheese is suggested as another accompaniment. For a simpler plate, serve the pinwheels with the vegetables and let diners add chimichurri to taste.

Recipe notes & tips

• Chop the parsley and onion finely so they mix evenly into the chimichurri.
• Roll the steak firmly before tying it to help the rounds keep their shape.
• Thread the skewers through the pinwheels securely so they are easier to turn.
• Use a probe thermometer to check the centre reaches 52°C during indirect cooking.
• Keep the final sear brief and watch the meat closely over the hot coals.
• Cut the vegetables thickly to make them easier to manage in the barbecue basket.

Variations

• More heat: increase the chilli flakes in the chimichurri to suit your taste.
• Cheese swap: use another firm, melting cheese in place of Gouda.
• Herb change: replace some of the parsley with another fresh herb you enjoy.
• Extra vegetables: add thick slices of a barbecue-friendly vegetable to the basket.
• Mac and cheese: serve it alongside the pinwheels as suggested in the recipe.

Common mistakes to avoid

• Loose rolling: the filling can shift; roll the steak tightly and secure it with butcher’s string.
• Uneven rounds: very thin slices can be harder to keep intact; cut the roll into thick slices.
• Skipping the indirect stage: the outside may brown before the centre cooks; follow the two-stage grilling method.
• Overdoing the sear: the pinwheels can catch over hot charcoal; grill them only briefly until golden.
• Crowded vegetable basket: crowded slices may not mark well; leave room for heat to circulate.
• Guessing the centre: appearance alone can be misleading; check the temperature with a probe thermometer.

How to store

Refrigerate leftover cooked pinwheels and vegetables in a covered container for up to 3 days. Reheat gently in a covered pan or in the oven until hot throughout; the steak may cook further. Store any remaining chimichurri separately in the fridge and use within a few days.

Frequently asked questions