Wagyu Skirt Steak Pinwheels with Gorgonzola Cream Sauce.


  • Wagyu Skirt Steak
  • Red Tuxedo (available from Spiceology)
  • 2T butter
  • 2T flour
  • salt
  • 2 cups cream
  • 1 1/2 cups shredded fontina cheese
  • 4 oz gorgonzola cheese
  • basil
  • olive oil
  • prosciutto


We pounded out @snakeriverfarms skirt steak to get an even thickness and seasoned it with our Red Tuxedo (available from @spiceology) then rolled it up with basil, prosciutto, and gorgonzola cheese. Stab it with some skewers and slice them in half.

We then set up our @biggreenegg for two-zone cooking at 400º with @fogocharcoal.

For the cream sauce… heat two tablespoons of butter over medium-high heat in a pan. Then add two tablespoons of flour and a pinch of salt. Cook for a few minutes to get the raw flour taste out. Then add two cups of cream. Keep stirring until it comes to a simmer. Turn off the heat and add 1.5 cups of shredded fontina cheese and 4 ounces of gorgonzola cheese. Stir to combine and store it in a thermos.

Start the steak out on the indirect side of the grill until the internal temp hits 115º. Then move it to the direct side for a few minutes per side to get a nice sear.

To serve… pour the cheese sauce onto a tray or cutting board and place the steaks in the sauce. Top with some basil and a drizzle of olive oil.