1 tenderized beef flank steak
8-10 bacon strips
5 oz. crumbled gorgonzola cheese*
2 oz. shredded parmesan cheese
cherry smoking chips*
Soak cherry chips for 20-30 minutes prior to grilling steaks.
Partially cook bacon, pat dry and set aside. (Raw bacon will be easier to roll in the pin-wheel but will finish as soft bacon)
Rub tenderized flank steak with olive oil.
Season to taste with salt & pepper. (I like Montreal Steak Seasoning and Peppercorn Medley)
Slice flank steak, cutting against the grain of the meat, into strips equal to the width of a piece of bacon and keep strips grouped to the shape of the flank steak.
Spread Parmesan cheese evenly over the strips and pat to adhere.
Spread Gorgonzola cheese evenly over the strips and pat to adhere.
Place a slice of bacon over each strip.
Begin rolling pin-wheel steak from an end cut.
Each pin-wheel will consist of 4-5 strips, depending on the size of the flank steak. (Yeild will be 2 Pin-wheel steaks)
Tie each pin-wheel with butcher/kitchen string.
SLOWLY grill over briquettes and soaked Cherry chips for about an hour.