gremolata steak pinwheels

How To Make gremolata steak pinwheels

• 1

  Trim the fat from the steak. Place steak between 2 sheets of plastic wrap. Using a meat mallet, pound steak to 1/4" thickness. Place steak in a resealable plastic ziplock bag set in a shallow dish. MARINADE: In a small bowl, combine lemon juice, 3 tbsp oil, 1 tsp salt & 1/2 tsp pepper. Pour marinade over steak. Seal bag; turn to coat & marinate in the refrigerator for at least 4 - 24 hours, turning bag occasionally. NOTE: The longer you let it marinate, the better the flavor. So I reccomend the 24 hour period.
• 2

  FILLING: Meanwhile, mash together garlic & remaining salt to form a paste. In a small skillet, cook garlic paste in 3 tbsp oil over medium heat for about 1 minute or until garlic is softened. Stir in jalapeno. Transfer garlic mixture to a small bowl; cool. Stir in parsley, lemon peel & remaining pepper.
• 3

  Drain steak, discarding marinade. Spread the filling over the steak. Startiing from long side, roll up steak. Secure with toothpicks at 1" intervals, starting 1/2" from each end. Cut rolled steak between toothpicks into 1" pinwheels. Thread 2 pinwheels onto metal skewers (or wooden skewers soaked in water for 30 minutes), leaving 1/4" between pieces.
• 4

  GAS GRILL: Preheat grill. Reduce heat to medium. Place pinwheel skewers on rack over heat. Cover & grill 12 - 14 minutes or until slightly pink in center, turning occasionally during grilling. CHARCOAL GRILL: Uncovered grill; directly over heat - grill as above.
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