Trim the skirt steaks of any excess fat or silver skin. Lay them flat on a cutting board, cover with wax paper, and pound evenly with a meat mallet until thin.

Layer each steak with slices of Provolone cheese and thinly sliced prosciutto, covering the entire surface. Roll the steak tightly lengthwise into a log, keeping the layers intact as you roll.

Secure the roll with butcher’s twine, tying it every 1 to 1 1/2 inches. Use a sharp knife to slice the roll into 1-1 1/2 inch thick pinwheels. Season the outside of each pinwheel generously with Run N Spice seasoning, including the edges. Set aside.

Combine parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, and olive oil in a bowl. Mix until well combined and season with salt to taste. Adjust the olive oil for desired consistency. For best results, prepare the chimichurri a day in advance and refrigerate overnight.

Preheat a charcoal grill to the grill setting. Oil the grates to prevent sticking. Place the pinwheels directly over the hot coals and grill for 2-3 minutes per side, or until a crust forms. Rotate the pinwheels every 45 seconds to prevent sticking.

Move the pinwheels to the indirect heat zone. Add hickory wood chips to the coals for smokiness. Set the grill to the smoke setting and cook the pinwheels until they reach an internal temperature of 125°F for medium-rare (about 10-15 minutes).

Let the pinwheels rest for 8-10 minutes after removing them from the grill. Spoon the chimichurri sauce generously over the pinwheels before serving. Enjoy!