Yorkshire Wagyu Pinwheels

Yorkshire Wagyu Pinwheels

Yorkshire Wagyu Pin Wheels


900g Yorkshire Wagyu steak pounded thin (flank works really well but anything goes)
Salt and pepper to taste
85g sundried tomatoes sliced
1 – 2 handfuls basil leaves
2 cloves garlic minced
120g mature cheddar
4 – 6 thin slices prosciutto
1 tablespoon olive oil
Cooking twine

Cooking Yorkshire Wagyu Pinwheels


  1. Preheat the oven to 180°C
  2. Soak the toothpicks in water for 10 minutes
  3. Place the steak on a chopping board and cover in cling film to reduce mess. With a heavy meat mallet or rolling pin gently pound until around ½ inch thick
  4. Generously season both sides with salt and pepper
  5. Evenly spread the sundried tomatoes and garlic over the steak and top with the basil leaves
  6. Place the cheese on top and cover with the prosciutto
  7. Carefully and tightly roll the steak away from you tucking the filling in as you roll
  8. With the seam down, tie together with the twine
  9. Heat oil in a skillet or frying pan and sear for 2 minutes on each side
  10. Carefully remove from pan and with a sharp knife slice into pinwheels securing with cocktail sticks
  11. Place in a baking dish in the pre-heated oven for up to 10 minutes depending on how you like your steak cooked
  12. Remove from the oven and cover in silver foil to allow the meat to rest for a further 10 minutes
  13. Serve garnished with chopped basil