Longoniza Skirt Steak Pinwheels

par Nick Keith
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About the Recipe 

Smoky, cheesy, and packed with bold flavor, these Longoniza Skirt Steak Pinwheels are the ultimate mashup of Mexican flair and backyard barbecue. Juicy skirt steak is rolled up with spicy longoniza sausage and creamy Oaxaca cheese, then smoked low and slow on the Masterbuilt Gravity Series® 600 before getting a sizzling sear to lock in flavor. Each bite is smoky, cheesy, and just the right amount of spicy—perfect for impressing friends and family with a show-stopping dish.

Why the Gravity Series® 600 is Perfect for This Recipe

The Masterbuilt Gravity Series® 600 Digital Charcoal Grill + Smoker gives you the best of both worlds: low-and-slow smoking for flavor infusion and high-heat searing for the perfect crust. Its digital controls and GravityFed™ hopper make it easy to maintain temperature and switch from smoking to searing without missing a beat—ideal for recipes like these pinwheels that need both methods.

Nick Keith

Longoniza Skirt Steak Pinwheels

Portions: 3 people
Temps de cuisson: 30 - 60 min
Niveau:
Avancé
Méthode:
Grilled
|
Saisi
Longoniza Skirt Steak Pinwheels

Ingredients

  • Main

Instructions

  1. 01

    Brown the longoniza sausage in a skillet until fully cooked. Remove from heat and let it cool completely.

  2. 02

    Lay out the skirt steak and trim it into a uniform rectangle. This helps it roll evenly without gaps. Season generously with AP rub and your paprika-heavy rub for a smoky kick.

  3. 03

    Spread the cooled longoniza over the steak, then layer Oaxaca cheese on top. Carefully roll the steak into a tight log, using one hand to roll and the other to guide with a scraper. Secure with butcher’s twine or skewers.

  4. 04

    Preheat your Masterbuilt Gravity Series® 600 Digital Charcoal Grill + Smoker to 250°F. Place the rolled steak on the grates and smoke until the meat is nearly cooked through (about 45 minutes). Then, crank up the heat to 400°F and sear on all sides until browned and caramelized.

  5. 05

    Remove from the grill and let rest for 10 minutes. Slice into thick pinwheels and top with cilantro, crumbled queso fresco, and a drizzle of hot sauce. Serve immediately and watch them disappear.

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