"Pinwheel Skirt Steak with Caramelized Onions and Swiss Cheese"

Looking to impress your dinner guests with something equal parts elegant and comforting? These Pinwheel Skirt Steaks stuffed with caramelized onions, Swiss cheese, and fresh herbs will always deliver!

Juicy, flavorful, and just fancy enough to feel special, this dish is surprisingly simple to pull off. It’s the kind of recipe that makes you feel like a pro in the kitchen while also satisfying everyone at the table.

FIND ME ON TIKTOK HERE

FIND ME ON TIKTOK HERE

Why Skirt Steak Works (and Alternatives)

Skirt steak is a fantastic cut of meat for this recipe. It’s long, thin, and naturally tender, making it perfect for rolling into pinwheels. Plus, its rich beefy flavor pairs beautifully with the sweetness of caramelized onions and the nuttiness of melted Swiss cheese. If you’re having trouble finding long-cut pieces, ask your butcher at the meat counter—they often have what you need or can prepare it for you.

If skirt steak isn’t available, flank steak is a great alternative. It’s slightly thicker but works just as well when pounded out to the right thickness.

Cooking Tips and Tricks

• Caramelizing Onions: Take your time! Good caramelization takes patience, but it’s worth it for that deep, sweet flavor.

• Meat Thickness: When pounding the steak, aim for about ¼-inch thick. Thin enough to roll easily, but not so thin that it tears.

• Use a Meat Thermometer: For perfect doneness, a thermometer takes the guesswork out. Aim for 125°F for medium rare.

• No Thermometer? Use the finger test: Press the meat gently; if it feels like the fleshy part of your thumb when making the OK sign with your index finger, it’s medium rare.

Ingredients

• 2 pounds skirt steak, cut into two long pieces

• 2 yellow onions, thinly sliced

• 1 bunch fresh rosemary