Special thanks to our charcoal barbecue friends at MasterBuilt Canada and author Nick Keith for allowing us to share this recipe.
Smoky, cheesy, and packed with bold flavour, these Longoniza Skirt Steak Pinwheels are the ultimate mashup of Mexican flair and backyard barbecue. Juicy skirt steak is rolled up with spicy Longoniza sausage and creamy Oaxaca cheese, then smoked low and slow on the Masterbuilt Gravity Series® 800 before getting a sizzling sear to lock in flavour. Each bite is smoky, cheesy, and just the right amount of spicy—perfect for impressing friends and family with a show-stopping dish.
WHY THE GRAVITY SERIES® 800 IS PERFECT FOR THIS RECIPE
The Masterbuilt Gravity Series® 800 Digital Charcoal Grill + Smoker gives you the best of both worlds: low-and-slow smoking for flavour infusion and high-heat searing for the perfect crust. Its digital controls and GravityFed™ hopper make it easy to maintain temperature and switch from smoking to searing without missing a beat—ideal for recipes like these pinwheels that need both methods.
- Serves: 3 people
- Cook Time: 30 - 60 min
INGREDIENTS:
- All-purpose rub, to taste - Check These RUBS Out
- Fresh cilantro, for garnish
- Hot sauce, for garnish
- ½ pound Oaxaca cheese
- Paprika-heavy rub, to taste
- Queso fresco, for garnish
- 2-piece skirt steak, trimmed
- 1-pound Longoniza (spicy pork sausage, similar to chorizo)
DIRECTIONS:
- Brown the Longoniza sausage in a skillet until fully cooked. Remove from heat and let it cool completely.
- Lay out the skirt steak and trim it into a uniform rectangle. This helps it roll evenly without gaps. Season generously with AP rub and your paprika-heavy rub for a smoky kick.
- Spread the cooled Longoniza over the steak, then layer Oaxaca cheese on top. Carefully roll the steak into a tight log, using one hand to roll and the other to guide with a scraper. Secure with butcher’s twine or skewers.
- Preheat your Masterbuilt Gravity Series® Charcoal Grill + Smoker to 250°F. Place the rolled steak on the grates and smoke until the meat is nearly cooked through (about 45 minutes). Then, crank up the heat to 400°F and sear on all sides until browned and caramelised.
- Remove from the grill and let rest for 10 minutes. Slice into thick pinwheels and top with cilantro, crumbled queso fresco, and a drizzle of hot sauce. Serve immediately and watch them disappear.
