Uploaded July 2026 | Updated September 2026, 1 week ago
10 years. 10 recipes. Let’s fire up the Monument Grills 10-year celebration. 🔥
Today we are making Pesto Skirt Steak Pinwheels.
Grilled by @smokestonecuisine
Ingredients:
• 2 lbs skirt steak
• 10 slices provolone cheese
• 6 oz jar basil pesto sauce
• Monument Grills Texas Beef Rub, to taste
• Butcher’s twine or skewers
Instructions:
• Preheat the Eminence 605 with all burners on high.
• Lay the skirt steak flat on a cutting board. Cover with parchment paper and flatten with a meat mallet. Remove the parchment paper and discard.
• Spread a thin, even layer of basil pesto across the entire surface of the steak.
• Layer the provolone slices over the pesto, covering the steak from end to end.
• Starting from the long side, tightly roll the steak into a log.
• Tie the roll with butcher’s twine every 2 inches or secure it with skewers. Slice into 1.5–2-inch pinwheels.
• Season all sides of the pinwheels with Monument Grills Texas Beef Rub.
• Insert the smart temperature probes into the center of two pinwheels to monitor the internal temperature.
• Place the pinwheels directly on the grill grates.
• Grill for 4–5 minutes per side or until they reach your desired doneness: 125°F for rare, 135°F for medium-rare or 145°F for medium.
• Remove the pinwheels from the grill and let them rest for 5 minutes.
• Remove the twine, drizzle with extra pesto if desired and serve hot!
#monumentgrills #MonumentGrillsDay #MonumentGrillsAnniversary #Eminence605
10 years. 10 recipes. Let’s fire up the Monument Grills 10-year celebration. 🔥
Today we are making Pesto Skirt Steak Pinwheels.
Grilled by @smokestonecuisine
Ingredients:
• 2 lbs skirt steak
• 10 slices provolone cheese
• 6 oz jar basil pesto sauce
• Monument Grills Texas Beef Rub, to taste
• Butcher’s twine or skewers
Instructions:
• Preheat the Eminence 605 with all burners on high.
• Lay the skirt steak flat on a cutting board. Cover with parchment paper and flatten with a meat mallet. Remove the parchment paper and discard.
• Spread a thin, even layer of basil pesto across the entire surface of the steak.
• Layer the provolone slices over the pesto, covering the steak from end to end.
• Starting from the long side, tightly roll the steak into a log.
• Tie the roll with butcher’s twine every 2 inches or secure it with skewers. Slice into 1.5–2-inch pinwheels.
• Season all sides of the pinwheels with Monument Grills Texas Beef Rub.
• Insert the smart temperature probes into the center of two pinwheels to monitor the internal temperature.
• Place the pinwheels directly on the grill grates.
• Grill for 4–5 minutes per side or until they reach your desired doneness: 125°F for rare, 135°F for medium-rare or 145°F for medium.
• Remove the pinwheels from the grill and let them rest for 5 minutes.
• Remove the twine, drizzle with extra pesto if desired and serve hot!
#monumentgrills #MonumentGrillsDay #MonumentGrillsAnniversary #Eminence605
