Elevate your summer dinner game with our easy 4-Ingredient Stuffed Steak. Featuring tender skirt steak, zesty McCormick® Grill Mates® Sweet & Smoky Rub, creamy pepper Jack cheese, and a hint of diced pickled jalapeños, this recipe is a breeze to make. With just four ingredients, it's a perfect choice for a quick and delicious meal on busy evenings or laid-back summer cookouts.
Ingreadient
- 2 lb skirt steak
- 2 tablespoons McCormick® Grill Mates® Sweet & Smoky Rub
- 10 Sliced pepper Jack cheeses
- 1 cup diced pickled jalapeños
Direction
- Lay the skirt steak strips on a cutting board and cover with plastic wrap. Use a heavy skillet or food mallet to pound each strip to less than ¼-inch thickness.
- Generously season the pounded steaks on both sides with McCormick® Grill Mates® Sweet & Smoky Rub. Place 5 slices pepper Jack cheese on each steak. Tightly roll up each steak lengthwise to create pinwheels.
- Tie butcher twine around each pinwheel about 2 inches apart from one another. Slice each pinwheel in half lengthwise.
- Preheat the grill to a two-zone high heat temperature, around 400°F (200°C).
- Sear the pinwheels on the hot side of the grill for about 2 minutes per side, or until a nice crust develops.
- Move the pinwheels to the cooler side of the grill and continue cooking for 8-10 more minutes, until an instant-read thermometer inserted into the center of each pinwheel reaches 120°F (49°C).
- Remove the pinwheels from the grill and let rest for 10 minutes before removing the twine and serving.
- Enjoy!
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