Start off by butterflying a Flank Steak to thin it out and provide a large surface for seasoning. After the butterflying, pound it out with a mallet so it is thinner.

Season generously with salt, pepper and garlic powder. Leave the steak to sit for 30 mins.

During this time prepare all of your ingredients. In a large cast iron skillet add some neutral oil and toss the onions in. Cook for 5 mins and add the bell peppers. Cook for an additional 5 minutes and salt and add some butter. Cook for 8-10 minutes and add 3 tablespoons of Worcestershire sauce and 2 tablespoons of beef stock. Cook it down for another 10 minutes or until it’s translucent. Remove and let cool.

Apply a few tablespoons of The W Sauce on the flank steak and rub it as a binder. Add the prosciutto, cheese and onions/bell peppers. Be sure to have the ingredients even if possible. Roll the Flank Steak, in a way that you will be cutting against the grain, as tight as possible and tie it off with butcher’s twine. Cut your pinwheels.smoked pinwheel

Have your smoker fired up and ready at 350 degrees with hickory wood chunks. Add the pinwheels to the smoker, I like to have them on a flat cast iron surface. Let them cook for 35ish minutes.

During the cook, baste with butter every 20 minutes.

Remove at an internal temp of 135 degrees and let rest for 12-15 minutes.

Serve and enjoy!