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  • Writer's pictureCarlos Sarmiento

Steak pinwheels, salted potatoes, watercress-strawberry salad & 2021 Santa Julia Reserva Malbec

(Photo by Carlos Sarmiento)

Bold flavors come alive with this new Argentinian-inspired type of barbecue dish (with some influential Italian ingredients)...behold the grilled stuffed steak pinwheel!

When you want to elevate your plain steak game, this is the dish for you, filled with practically whatever you want but if done strategically well, it might just become your favorite steak dish!

Bringing back a beloved wine of mine is Argentina's Santa Julia Malbec (this time a Reserve). This delicious, fruit-forward wine pairs beautifully with the spicy and flavorful steak meal.

This is the perfect weekend meal to share with family and friends.

Let’s get cooking!


Grilled skirt steak pinwheels stuffed with prosciutto, sharp provolone and Calabria chili pepper spread with salted potatoes and watercress strawberry salad with basil mustard dressing.

Wine pairing:

2021 Santa Julia - Reserva Malbec

(Uco Valley, Mendoza - Argentina)

Serves 4



  • 1 1/2 lbs of outside skirt steak, (carefully butterflied cut - horizontally, so it becomes like a sheet of beef) *if the steak is not leveled, pound it with a mallet to thin and stretch it out.

  • Sharp provolone cheese (approx 1/3 pound)

  • Prosciutto slices (approx 1/3 pound)

  • Salt & pepper

  • Extra Virgin olive oil

  • Oregano

  • Calabria chili roasted pepper spread (or any roasted red pepper spread)

  • String for cooking


  • 1 package of small yellow potatoes (parboiled until soft inside)

  • Salt & pepper

  • Extra Virgin olive oil

  • 3-4 garlic cloves whole

  • Aluminum foil


  • 2-3 cups of fresh Watercress

  • 1/4 cup of fresh strawberries sliced thinly

  • 1/4 cup of roasted walnuts

  • 1/4 cup of yellow onions, julienned

  • 1/2 cup of fresh tomatoes, diced

  • 1/2 cup of fresh basil, chopped

  • 3 tablespoons whole grain mustard

  • 2/3 tablespoons honey

  • Extra Virgin olive oil



  • Set the steak on a cutting board and season with salt, pepper, oregano and olive oil.

  • Cover the opened steak with the prosciutto slices, then provolone cheese on top and then; spread red pepper spread evenly leaving.

  • Starting from one of the long edges, tightly roll up the steak into a log. Tie the log in place with kitchen twine.

  • Cut the log into segments with two ties per steak.

  • Grill on medium-high setting for approximately 15 minutes, making sure you sear all sides for approximately 3 minutes each side.

  • Omce steaks are done, remove from grill and let rest for 3-5 minutes. Finally, cut off and remove string from steak wheels.

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)


  • Place a long piece of aluminum foil flat on kitchen table and place potatoes on top of foil.

  • Season potatoes with salt, pepper and olive oil, and then place garlic cloves around the potatoes.

  • Seal the potatoes with foil and place foil package om the grill (hear set to lowest setting). Let potatoes cook for 10-12 minutes.


  • In a medium size mixing bowl, toss watercress, tomatoes, onions, walnuts, and strawberries.

  • In a separate bowl, mix basil, mustard, honey, and olive oil. Mix well and then pour over tossed salad. Mix salad thoroughly.

Serve it up!

For this meal I opted to serve it in the traditional South American fashion, on top of a wood serving plate (or small butting boards), though it's rustic looking it perfectly brings the essence of a typical barbecue feast.

Buen provecho! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine...

In the last twenty years Santa Julia has been a protagonist in the transformation of Argentina’s wine industry.

This new phase of its evolution is the result of a constant search for improvement that characterizes our winemaking team.

For several years, our team has been working on realizing the potential of the Uco Valley, expressed now in the range of Santa Julia Reserva wines.

2021 Santa Julia - Reserva Malbec

(Uco Valley, Mendoza - Argentina)

(Photo by Carlos Sarmiento)

Tasting notes: Dark violet with blue hues.

Nose with typical Malbec aromas reminiscent of ripe red and black fruits such as cherries, plums and blackberries. Notes of vanilla and chocolate.

Medium-bodied with very soft tannins, balanced acidity, and a fruity and spicy finish.

Grapes: 100% Malbec

Food pairing: Grilled meats (beef, pork, lamb) and vegetable dishes and medium-sharp cheeses.

Special thanks to my friends at Winesellers Ltd. for their wonderful contribution of this exceptional wine.

For more information, visit:


Decorative wine drip collar by:

(Special discount promo code: CFW15)

(Photo by Ryan Ancill)

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