This steak skirt pinwheel stuffed with cheese, lemon zest, and parsley is a great choice for any get-together because it tastes delicious and it looks like you spent a lot of time on it.
Lay the skirt steak out on your work surface. Pound them with a meat pounder until tender, about 20 seconds.
Sprinkle the cheese evenly over the steaks, leaving a 1/2 inch border with no topping. Grate the lemon zest from all 4 lemons directly onto the two steaks and sprinkle the parsley on top of the lemon zest. Starting at one of the steak, roll the skirt steak from one end to the other. Tie a butcher’s knot in the center of the roll. Then tie two more butcher’s knots in the center of each side. Cut the roll in half along the first knot (remove that string) to form two wheels of equal size.
Preheat a grill or a grill pan over high heat.
Place the pinwheels cut side down on the grill or in the pan with butter and cook them until they’re browned on both sides, about 8 minutes. Serve one pinwheel per person.