Angelo Bonsangue, a butcher who worked with us years ago, taught me how to make these pinwheels. Though the filling is made with just three ingredients, it packs a huge flavor punch that’s savory, zingy, and fresh.
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Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.
Loved the flavor and the timing/temp were just right, however the steak itself was incredibly tough. Inedible, really. Not sure if it was the piece I bought (from a reputable butcher) or the cut specified by the recipe.
The flavors are great. I had some trouble grilling these so the inside of the roll was cooked enough - I have an infared grill, so perhaps that's why. I would definately make again and cook in the oven for a bit at the end.
Simple to make and everyone raved about it. I couldn't resist adding a bit of chopped garlic to the lemon zest. Will definitely make this again.
So good, total restaurant quality. Excellent.We used 1lb steak split into 6 'wheels' so slightly smaller but oh so good!!!! Great for a dinner party.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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