Beef
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Jalapeño Popper Skirt Steak Pinwheels
Prep
cook
total
Ingredients
🥩 Steak:
- 2 lbs skirt steak (pounded even)
- Binder (Worcestershire sauce)
- 2 tbsp Spanglish Asadero Tex-Mex seasoning
🧀 Smoked Jalapeño Popper Filling:
- 8 oz cream cheese
- 2 tbsp Spanglish Asadero Sweet Chipotle Seasoning (coat all sides)
- 2 1/2 cups cheddar cheese, grated
- 1/2 white onion, diced
- 5 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 1 tbsp Spanglish Asadero Golden Garlic seasoning
🥓🌶️ Bacon + Jalapeños (built into the filling):
- 8 strips bacon total
- 6 chopped into the filling
- 2 reserved for inside pinwheels + topping
- 10 jalapeños total
- 4–5 deseeded & diced into filling
- 2 diced for inside + topping
- remaining halved & deseeded for poppers
🥣 Jalapeño Lime Crema (blend smooth):
- 1 cup Mexican crema
- Juice of 1 lime
- 2 jalapeños, deseeded
- Small handful cilantro
- Pinch salt
Tex-Mex
Directions
- Smoke the cream cheese 🔥
Season on all sides with Spanglish Asadero Sweet Chipotle seasoning & smoke at 225°F until soft.
- Cook the bacon 🥓
Cook over direct heat until crispy. Chop once cooled (set aside about 2 strips).
- Make the filling 🧀
Mix smoked cream cheese with cheddar, bacon (6 strips), onion, garlic, diced jalapeños, cilantro, & Spanglish Asadero Golden Garlic seasoning.
- Prep the steak 🥩
Apply Worcestershire sauce binder & season evenly with Spanglish Asadero Tex-Mex seasoning.
- Build + chill the pinwheels 🔪❄️
Spread filling, add diced jalapeños + chopped bacon, roll tight, tie every 1.5–2 inches, & refrigerate 1 hour.
- Prep the poppers 🌶
Split remaining jalapeños, remove seeds, & fill with leftover cheese mixture.
- Make the crema 🥣
Blend smooth with jalapeños, lime, cilantro, & salt.
- Sear + cook 🔥
Sear pinwheels hot & fast over direct heat for a crust. Then set grill to 250°F–275°F indirect, add pinwheels + poppers, & cook 45–60 min until about 125°F-130°F internal.
- Rest + finish ✨
Rest to about 135°F.
