I love a challenge – and when Deerhurst Resorts asked me to create a triple-beef dish on the grill you know I had to give it my all.
Not being one to shy away from a challenge, I came up with homemade steak, sausage and smoked meat pinwheels. My kids thought meat on a stick was the greatest thing they’d ever seen. We will definitely be making these again soon!
I didn’t have any sausage around, so doctored up some lean ground beef with tomato sauce, herbs and spices. Sausage would have been easier and quicker. I also opted for thin ribeye steaks as opposed to the more traditional skirt steak, as I thought the marbling would help ensure my pinwheels didn’t dry out.
Grilled Pinwheel Lollipops
Couch to table in: 90 minutes
2 thin rib eye steaks, about 1 cm thickness each
1/2 pound ground sausage (casing removed)
10-15 slices smoked deli meat
- Butt the steaks up against one another on a cutting board and flatten with a meat tenderizer, rolling pin or similar.
- Press the sausage meat out onto the steaks in an even layer.
- Top the sausage with an even layer of smoked meat.
- Carefully roll up the beef, keeping the core as tight as possible when rolling. Cover tightly in plastic wrap and place in freezer.
- After 60 minutes remove beef from freezer (it should not be frozen), place skewers through the plastic wrap at 1 to 2 cm intervals, being sure that you pierce close to the seam to hold the pinwheels closed.
- Carefully remove the saran wrap and slice the beef into individual pinwheels.
- Preheat grill over High heat. Grill pinwheels until desired doneness, about 3 to 4 minutes per side. Serve with BBQ sauce or mustard.