Start off by prepping your onions and mushrooms and placing them in a cast iron skillet with canola oil and butter. Cook them till they are translucent and place them in a bowl for later.
Place skirt steaks on a cutting board and pound them out until they are even thinner. Season with salt, pepper and garlic.
Assemble the pinwheels in layers starting with provolone, sautéed onions and mushrooms, crumbled blue cheese and the crispy bacon bits. Roll it starting from the bottom to the top so it creates a huge pinwheel. Tie them off with the butchers twine and then place wooden skewers through the pinwheels to secure them. Season the outside surface area with kosher.
Place the pinwheels over direct coals and sear for 3-4 minutes and then flip. Repeat the same process and then place the pinwheels on the indirect side. Let them sit for 15-20 minutes or until 128 degrees F internal temperature.
Let the pinwheels rest for 10-12 minutes and then serve!
Enjoy with friends and family!
