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Pinwheel Steak Skewers

Grilled steak pinwheels on skewers with tomato salad.
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Pinwheel Steak Skewers with Mediterranean Tomato Salad is an elegant meal your guests will love. Follow this easy, step-by-step recipe for an impressive way to grill tender, juicy steak loaded with flavor.

Ingredients

Scale

1–1/2 pounds Certified Angus Beef ® top sirloin or flank steak

1 cup beef broth

2 tablespoons red wine

1 tablespoon Lea & Perrins Worcestershire Sauce

1 tablespoon vegetable oil

1 teaspoon Italian seasoning

1/2 cup olive oil

3 large ripe tomatoes, diced

6 ounces feta cheese

1/3 cup chopped fresh oregano

Rosemary as needed for garnish

Salt and pepper to taste

6 metal skewers

Instructions

1. Marinate Steak:

  • To make the marinade, combine beef broth, red wine, Worcestershire sauce, vegetable oil, and Italian seasoning. Place flank steak and marinade in a zipper-locking plastic bag; refrigerate for 2 hours.

2. Prepare Skewers:

  • Remove flank steak from the bag and discard any leftover marinade. Slice the steak across the grain into thin strips. Roll each steak strip and thread onto skewers. Season with salt and pepper.

3. Grill Skewers:

  • Preheat the grill to medium-high heat. Grill the skewers to desired doneness, about 3-4 minutes per side for medium-rare.

4. Prepare Tomato Salad:

  • In a bowl, combine olive oil and diced tomatoes. Divide the tomato mixture onto each plate. Top with feta cheese and chopped oregano.

4. Serve:

  • Place one skewer per plate on top of the tomato salad and garnish with rosemary.

Notes

Serve with hearty, bakery-fresh bread for a complete meal.

The pinwheel design not only looks impressive but also helps the steak cook evenly.

Find it online: https://palmersdirecttoyou.com/pinwheel-steak-skewers/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.