Jalapeño Popper Skirt Steak Pinwheels
These Jalapeño Popper Skirt Steak Pinwheels take two backyard favorites and roll them into one impressive, smoky creation. Tender skirt steak is seasoned with Spanglish Asadero Tex-Mex Seasoning, then wrapped around a rich, cheesy filling made with smoked cream cheese, cheddar, bacon, and jalapeños, all seasoned with Spanglish Asadero Sweet Chipotle and Golden Garlic Seasonings. Slow cooked to a perfect crust and served alongside stuffed jalapeño poppers and a bright jalapeño lime crema, every slice delivers layers of smoky, cheesy, and spicy flavor.
A true showstopper for any cookout, these pinwheels bring bold, restaurant-quality flavor to your next grilling day.
These Jalapeño Popper Skirt Steak Pinwheels take two backyard favorites and roll them into one impressive, smoky creation. Tender skirt steak is seasoned with Spanglish Asadero Tex-Mex Seasoning, then wrapped around a rich, cheesy filling made with smoked cream cheese, cheddar, bacon, and jalapeños, all seasoned with Spanglish Asadero Sweet Chipotle and Golden Garlic Seasonings. Slow cooked to a perfect crust and served alongside stuffed jalapeño poppers and a bright jalapeño lime crema, every slice delivers layers of smoky, cheesy, and spicy flavor.
A true showstopper for any cookout, these pinwheels bring bold, restaurant-quality flavor to your next grilling day.
Ingredients
Steak:
2 lb skirt steak (pounded even)
Binder (Worcestershire sauce)
Smoked Jalapeño Popper Filling:
8 oz cream cheese
2½ Cups cheddar cheese, grated
½ white onion, diced
5 cloves garlic, minced
½ Cup cilantro, chopped
Bacon + Jalapeños:
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:
1 Cup Mexican crema
Juice of 1 lime
2 jalapeños, deseeded
Small handful cilantro
Pinch salt
Instructions
Smoke the cream cheese: Season on all sides with Spanglish Asadero Sweet Chipotle seasoning and smoke at 225°F until soft.
Cook the bacon: Cook over direct heat until crispy. Chop once cooled, setting aside about 2 strips.
Make the filling: Mix the smoked cream cheese with the cheddar, chopped bacon, onion, garlic, diced jalapeños, cilantro, and Spanglish Asadero Golden Garlic seasoning.
Prep the steak: Apply the Worcestershire sauce as a binder, then season evenly with Spanglish Asadero Tex-Mex seasoning.
Build and chill the pinwheels: Spread the filling over the steak, add diced jalapeños and chopped bacon, roll tightly, tie every 1½–2 inches, and refrigerate for 1 hour.
Prep the poppers: Split the remaining jalapeños, remove the seeds, and fill with the leftover cheese mixture.
Make the crema: Blend smooth with the jalapeños, lime juice, cilantro, and salt.
Sear and cook: Sear the pinwheels hot and fast over direct heat for a crust. Then set the grill to 250°F–275°F indirect heat, add the pinwheels and poppers, and cook 45–60 minutes, until the internal temperature reaches about 125°F–130°F.
Rest and finish: Rest until the internal temperature reaches about 135°F.
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