Directions
“1. Pound skirt steak until it has the same thickness over the entire steak. I wrapped it in butcher paper to prevent creating a mess.
2. Season with your preferred seasoning and spread a layer of Basil Pesto over the entire surface of the meat.
3. Cover the Pesto with a layer of thin slice provolone and then roll the steak up. You may slice it to make two rolls if you wish. That would be easier to work with.
4. Pierce the roll with water soaked wooden skewers to hold it together. Place the skewers so that when sliced a skewer will hold each pinwheel together. Break or cut each skewer off even with the edge of the roll.
5. Slice the rolls to make your pinwheels.
6. Smoked these at 205 degrees until the reached a temperature of 125.
7. Sear the pinwheels until caramelized being careful not to lose the cheese. Let them rest about 5 to 7 minutes before serving.
I paired these with roasted sweet potatoes tossed in olive oil and a simple garden salad. You will love this! Give it try!”