Skirt Steak Pinwheel

STEP ONE:

Cover the skirt steak with plastic wrap or butcher paper and gently pound it into thin strips without making holes in it. Use the meat seasoning of your choice.

STEP TWO:

Slice onions and cook in oil until soft and golden. Add a pinch of salt, sugar, and bourbon. Stir until caramelized.

STEP THREE:

In successive layers, lay out the cheese, onion, and spinach, in that order. Then roll up the steak tightly. Tie pinwheels with kitchen twine. Using a sharp knife, carefully cut the rolled-up steak between the threads and skewers into equally sized pinwheels. 

STEP FOUR:

To accurately monitor the internal temperature of these ingredients, use a ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer. Insert the probe into the deepest part of the rolled-up steak.

STEP FIVE:

In a hot grill, brown each side of the pinwheels and cook until reaching your desired temperature (130°F-135°F (54°C-57°C) for medium-rare). Then cover with foil for about 10-20 minutes and rest.

STEP SIX:

Serve and enjoy the skirt steak pinwheels!