Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • for drizzling
  • Salt and pepper
  • 3 to 4 cloves garlic
  • finely chopped
  • 2 small pieces (½ pound to 12 ounces each) skirt steak
  • 1 bunch flat-leaf parsley
  • stemmed
  • ½ pound Spanish chorizo
  • casing removed and grated
  • ½ pound Manchego cheese
  • shaved with vegetable peeler
  • ½ lemon

Instruction

  • Preheat oven to 350°F
  • Pound the meat very thin and dress with a drizzle of olive oil, salt, pepper and garlic
  • Top with lots of parsley, evenly covering the meat
  • Top parsley with a layer of grated chorizo and then cover chorizo with cheese
  • Roll meat tightly and tie in 2 places tightly with string
  • Cut each steak into 2 pinwheels
  • Heat a cast-iron skillet over medium-high heat
  • Add a drizzle of olive oil and brown pinwheels on each side
  • Add lemon to pan and transfer skillet to oven; roast 10 minutes
  • Douse pinwheels with lemon juice and serve