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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?