Super Bowl steak pinwheels: Meat expert Pat LaFrieda's recipe is 'deceptively simple'
What sounds better when settling in to watch hours of Super Bowl football than a steak pinwheel? We can't imagine much.
Skirt steak pinwheels are one of Pat LaFrieda's "go-to recipes" for entertaining, he tells USA TODAY in an emailed statement.
LaFrieda is a fourth-generation butcher and part of the family that started Manhattan's Pat LaFrieda Meat Purveyors in 1922. He also serves as the company's CEO. The company provides meat to restaurants across New York City and the country — including Keith McNally's Minetta Tavern and popular burger chain Shake Shack.
He knows what to do with steak, so when he says these steak pinwheels are "really well-suited to elevating a game-day party," we believe him.
"What makes them especially interesting is their history as a popular dish with retail butchers in the 1940s and 1950s," he says. "I first learned how to make them from Angelo Bonsangue, one of our butchers when we were on Leroy Street, and to this day whenever I pass the recipe on it's a huge hit."
The best part, he adds, is that the pinwheels look like they would be challenging to create, but they're "deceptively simple."
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Pat LaFrieda's Super Bowl steak pinwheels
Ingredients:
2 outside skirt steaks (about 1½ pounds each), trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 ounces grated Parmigiano-Reggiano (about 2 cups)
4 lemons
1 ½ cups finely chopped fresh flat-leaf parsley leaves
Instructions:
Lay the skirt steak out on your work surface and season it on both sides with salt and pepper. Sprinkle the cheese over the steak, leaving a ½-inch border with no topping. Grate lemon zest from all four lemons directly onto the steak and sprinkle the parsley on top. Starting at one of the short ends, roll the skirt steak from one end to the other. Tie a butcher’s knot in the center of the roll. Then tie two more butcher’s knots in the center of each side. Cut the roll in half along the first knot (remove the string) to form two wheels of equal size.
Preheat a grill or a grill pan over high heat.
Place the pinwheels cut side down on the grill or in the pan and cook them until they’re browned on both sides, about eight minutes. Serve one pinwheel per person
Recipe courtesy of Pat LaFrieda.
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This article originally appeared on USA TODAY: Super Bowl steak pinwheels: Pat LaFrieda's 'deceptively simple' recipe
