Come on baby, stop playing with dinner! These French Pinwheel Steaks with Cowboy Butter hit different. 😮💨
Juicy steak rolled with Swiss cheese and caramelized onions, then grilled to a perfect pink and smothered in a garlicky, herby cowboy butter that’ll make you slap your plate.
📋 Recipe Card: French Pinwheel Steaks with Cowboy Butter
⏱️ Time: ~45 minutes
🍽️ Serves: 4
🥩 Ingredients (for the steaks):
- 2–3 large flank or skirt steaks, pounded flat
- Salt, black pepper, garlic powder (or SPG blend)
- Kendra’s Prime Steak Seasoning (or preferred steak rub)
- 2–3 large onions, sliced
- 1½ cups shredded Swiss cheese
- Butcher’s twine
🧈 Cowboy Butter:
- 1 stick (½ cup) unsalted butter
- 1 tbsp minced garlic
- 1 tbsp Dijon mustard
- Zest and juice of ½ lemon
- 1 tsp red pepper flakes
- ½ tsp cayenne pepper
- 1 tbsp chopped parsley
- 1 tsp dried thyme (or sub with tarragon if you fancy)
👨🍳 Instructions:
Prep the onions: Sauté sliced onions in a little oil until caramelized and golden. Set aside.
Season steaks: Lay out flat, pat dry, and season both sides with SPG and steak seasoning.
Assemble pinwheels: Add a layer of Swiss cheese, then a layer of caramelized onions. Roll the steaks up tight and secure with butcher’s twine.
Slice into pinwheels about 1.5–2 inches thick.
Grill or sear: Cook pinwheels over high heat, aiming for an internal temp of 120–130°F for medium-rare.
Make cowboy butter: Melt butter and stir in garlic, mustard, lemon zest/juice, red pepper, cayenne, parsley, and herbs.
Finish it off: Plate the steaks and spoon that hot cowboy butter right over the top. Serve immediately!
