French Pinwheel Steaks with Cowboy Butter

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!