Surf and Turf Pinwheels

No baseball this weekend so that meant we are WIDE open and I could make some yummy eats!!!  This was delicious :)  We had this with some rice and grilled fruit/ice cream - so good!!!

Serves 4

Ingredients

Pinwheels:

• 1 Whole Flank Steak or Skirt Steak
• 12-15 slices Prosciutto
• 2 cups Shaved Parmesan Cheese
• 1 cup Chopped Parsley
• 1.5 tbsp Kosher Salt
• 1.5 tbsp Black Pepper
• 1.5 tbsp Garlic Powder
• Canola Oil as needed

Lobster Meat Skillet:

• 4-6 oz Lobster Meat
• 2.5 oz White Wine
• 3 tbsp Clarified Butter
• 1.5 tbsp Minced Garlic
• 1 tbsp Chopped Parsley

Instructions

• Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Mix together your salt, pepper and garlic then lather your steak with oil and season both sides. Next, add a layer of sliced prosciutto followed by a layer of chopped parsley and shaved parmesan. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
• Preheat your Breeo to 325-350F adding the Sear Plate for about 2 minutes before cooking.
• Add your pinwheels to the sear plate to cook for about 4-5 minute per side or until they are 130F internal. Place sure to flip as needed to prevent the cheese from burning! As the steaks are cooking, add a cast iron skillet or wok to the center of the sear plate. Melt your clarified butter then add your minced garlic to simmer until golden brown. Deglaze the skillet with white wine, then add your lobster meat to cook in the butter for about 3-4 minutes until warmed. Once the lobster meat is done, garnish with chopped parsley then pull off and keep warm. Pull your steaks when done and let rest for 10 minutes.
• Serve up your steaks with some lobster meat and butter over the top along with more chopped parsley for garnish. Enjoy!