Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many flavor bomb options out there! These fajita steak pinwheels are a new spin on our classic grilled steak pinwheels, since they add fajita vegetables and shrimp on top of the steak.
The key to making fajita steak pinwheels is flattening out the skirt steak before you start rolling it. The thinner you can make the steak, the easier it will roll and the better the steak fajita pinwheels will stay together.
Table of Contents
- Why You’ll Love Fajita Steak Pinwheels
- Fajita Steak Pinwheels Ingredients
- Easy Roasted Tomato Salsa
- How to Make Fajita Steak Pinwheels
- Cooking the Fajita Vegetables
- Making the Steak Pinwheels
- Grilling the Pinwheels
- Cooking the Shrimp
- Serving the Fajita Steak Pinwheels
- What to Serve with Fajita Steak Pinwheels
- Leftovers and Reheating
- For More Pinwheels
- FAQs
- Flavor X Fire & FOOD X Fire
- Fajita Steak Pinwheels Recipe
Why You’ll Love Fajita Steak Pinwheels
You know that feeling you get when you’re at a restaurant, you order steak fajitas, and they bring out that sizzling cast iron skillet? Everything smells, looks and tastes just incredible. These fajita steak pinwheels are all that, and the pride of knowing these are homemade. Also, the butter we’ll make in this recipe is out of this world.
For more pinwheels, check out Spanish Garlic Steak Pinwheels, Italian Beef Pinwheels and Green Chili Salmon Pinwheels.
Fajita Steak Pinwheels Ingredients
- Steak: The star of the show. We’ll use 2-3 whole skirt steaks, seasoned with my Jalapeno Lime Pilsner Rub, slices of Monterey Jack cheese and lime juice.
- Fajita Vegetables: We’re going especially classic here for fajita steak pinwheels, with sautéed onions and bell peppers seasoned with Jalapeno Lime Pilsner Rub.
- Shrimp: Who doesn’t love a good surf and turf? We’ll flavor our peeled and deveined shrimp with sliced jalapenos and yes, more Jalapeno Lime Pilsner Rub.
- Butter: Ah, the spicy butter. Chopped cilantro, jalapeno paste, my FYR RED Hot Sauce and kosher salt are a great way to take butter to the next level.
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Easy Roasted Tomato Salsa
I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa.
To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes.
To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips.
How to Make Fajita Steak Pinwheels
Get your senses ready for some sizzling steak fajitas — but even better.
Cooking the Fajita Vegetables
Preheat your grill for a two-zone cooking at high heat (around 400 degrees Fahrenheit). Then, place a cast iron skillet over the hot coals and add some olive oil or beef tallow. Sauté your bell peppers and onions with 1.5 tablespoons of Jalapeno Lime Pilsner Rub for 5-7 minutes until softened. Once the fajita vegetables are done, pull them off the grill to cool for 5 minutes.
Making the Steak Pinwheels
First, lay one of your 2-3 skirt steaks out on a cutting board, slice them in half and cover with parchment paper or a sheet of plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than 1/2 inch thick. Then, slather the surface area of your steak with beef tallow and season both sides with 1/4 cup of my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced Monterey Jack cheese, followed by your sautéed veggies.
Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher’s twine and slice between them to make two separate pinwheels. Repeat this process with the rest of the skirt steak for all of the pinwheels.
Grilling the Pinwheels
Add your pinwheels to the hot side of the grill. Then sear each side for 1 minute per side, or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill. Cook until they reach 125 degrees F internal temperature (about 10-15 minutes more). When the steaks are done, pull them off the grill and let rest for 10 minutes.
Cooking the Shrimp
For the shrimp, place a cast iron skillet on the medium-high heat side of the grill with a little beef tallow. In a large bowl, season your shrimp with 2.5 tablespoons of my Jalapeno Lime Pilsner Rub and 1.5 tablespoons of sliced jalapenos, then add to the skillet. Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white.
Serving the Fajita Steak Pinwheels
Finally, place the cooked shrimp on top of your pinwheels. Mix together 1 cup of melted butter, 2.5 tablespoons of chopped cilantro, 1 tablespoon of jalapeño paste and 1 tablespoon of my FYR Red Hot Sauce for your spicy butter and garnish over everything. Serve and enjoy!
What to Serve with Fajita Steak Pinwheels
Basically anything that goes with steak fajitas goes with fajita steak pinwheels! Think arroz rojo (Mexican rice) or even a corn salsa if you’re feeling fancy.
Leftovers and Reheating
If you have any leftover fajita steak pinwheels, wrap them up tightly in aluminum foil. Then, place them in an airtight container in the fridge for 3-4 days. When it’s time to reheat, open the aluminum foil and add a little beef tallow to keep the meat moist while warming over the grill or in a 250-degree oven for 10-12 minutes.
For More Pinwheels
FAQs
There are plenty of ways you can adjust the spice level up or down in this fajita steak pinwheels recipe. You can change the amount of sliced jalapeños in the shrimp, or play with how much jalapeño paste and FYR Red Hot Sauce you want in the spicy butter.
Sure! Flank steak is a solid option for fajita steak pinwheels. Just make sure you butterfly it and pound it to that 1/2 inch thickness so it’s easy to roll into flank steak pinwheels.
I love a good pepper jack cheese for these fajita steak pinwheels, or you could even use slices of provolone cheese if you want something milder.
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Fajita Steak Pinwheels
Ingredients
Steak:
- 2-3 Whole Skirt Steaks
- ¼ cup Jalapeno Lime Pilsner Rub
- 12-14 Jack Cheese Slices
- Beef Tallow as needed
Veggies:
- 3 White Onions sliced
- 4 Bell Peppers sliced
- 1.5 tbsp Jalapeno Lime Pilsner Rub
- Beef Tallow as needed
Shrimp:
- 1.5 lbs Shrimp peeled & deveined
- 2.5 tbsp Jalapeno Lime Pilsner Rub
- 1.5 tbsp Sliced Jalapeños
- Beef Tallow as needed
Spicy Butter:
- 1 cup Melted Butter unsalted
- 2.5 tbsp Chopped Cilantro
- 1 tbsp Jalapeno Paste
- 1 tbsp FYR RED Hot Sauce
- Kosher Salt to taste
Instructions
- Preheat your grill for a two zone high heat temperature (around 400F).
- Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool for 5 minutes.
- 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.
- Slather your steak with beef tallow and season both sides with my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced jack cheese followed by your sauteed veggies.
- 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.
- Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
- Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more).
- When the steaks are done, pull them off and let rest for 10 minutes.
- Add a cast iron to medium high heat with a little beef tallow.
- Season your shrimp with my Jalapeno Lime Pilsner Rub, sliced jalapenos and add to the skillet.
- Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white.
- Serve the pinwheels with the shrimp on top. Mix together your Spicy Butter and garnish over everything. Serve and enjoy!
Notes
Nutrition
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