French Onion Pinwheels
Juicy steak, caramelised onion and a hit of bold savoury flavour from The 13th Apostle, these steak and onion pinwheels are comfort food with serious BBQ attitude. Inspired by classic French dip flavours, every bite is rich, and packed with herbaceous gyros-style goodness. Served with a French onion dip, they’re perfect for entertaining, game day spreads, weekend cook ups or when you want to turn simple ingredients into something unforgettable.
French Onion Pinwheels
Steak and onion pinwheels seasoned with The 13th Apostle and served with a rich French onion dip. An easy crowd pleasing recipe packed with savoury, herbaceous flavour and perfect for entertaining or weekend cook-ups.
- Author
- Isaiah Cooks Meat
- Category
Dinner
Ingredients
- 3 Brown onions, diced
- Large piece of skirt steak
- The 13th Apostle, to season
- Provolone cheese
- Butchers string, to tie up roll
- 2-3Tbsp butter, melted
- 2 Brown onions, diced
- ¾ tsp Salt
- ½ tsp Black pepper, ground
- ½ tsp onion powder
- ¼ tsp cayenne powder (optional)
- 250g cream cheese
- 2 Tbsp sour cream
- 2 Tbsp Mayonnaise
- ⅓ cup bone broth
Directions
- Start by dicing 2-3 onions then adding them to a pot with a little bit of water & brown sugar for 20-30 mins to caramelise (continue to add more water as it reduces -keeping the lid on will speed up the process).
- Flatten out a large skirt steak & season with Coast n Smoke’s The 13th Apostle. TIP: Any Coast n Smoke rub would work well with this recipe!
- Layer the steak with the caramelised onions & provolone cheese.
- Roll up, tie up & season the outside with the rub used in step 2.
- Into the smoker at 260F (125C) til the internal reaches 125F (52C).
- Sear however you like: over charcoal, pizza oven, regular oven at 480F (250C).
- Let the meat rest for 10 minutes, then slice and enjoy slathered in the French dip
- Melt butter in a pan over a medium heat
- Add onions, salt, pepper, and onion powder to the pan. OPTIONAL: add ¼ tsp cayenne powder for a touch of heat.
- Cook onions on a medium heat, stirring for 5 minutes. Reduce heat to low and cook for a further 20 mins or until well reduced and golden. Its important not to let the onions burn or they will have a bitter taste.
- Combine cream cheese, sour cream, and mayo in a bowl. OPTIONAL: use bone broth to adjust the consistency of the dip if you’d prefer it to be more liquid OR heat in microwave in 10 second bursts to loosen mixture.
- Add the caramelised onions - mix until combined.
- Refrigerate until needed. TIP: the flavours will develop so if you can, make a day ahead and leave in the fridge overnight.
