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Grilled Pinwheel Beef Lollipops

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
Serves: 8
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

  1. Butt the steaks up against one another on a cutting board and flatten with a meat tenderizer, rolling pin or similar.

  2. Press the sausage meat out onto the steaks in an even layer.

  3. Top the sausage with an even layer of smoked meat.

  4. Carefully roll up the beef, keeping the core as tight as possible when rolling. Cover tightly in plastic wrap and place in freezer.

  5. 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.

  6. Carefully remove the saran wrap and slice the beef into individual pinwheels.

  7. Preheat grill over High heat. Grill pinwheels until desired doneness, about 3 to 4 minutes per side. Serve with BBQ sauce or mustard.