Add the basil, garlic, pine nuts, and red pepper flakes to a food processor. Blend for 1–2 minutes, slowly pouring in the olive oil. Transfer the pesto to the refrigerator until needed.

Pat the sirloin cap steaks dry and butterfly them evenly. Pay attention to the direction of the grain so the finished pinwheels can be sliced against the grain.

Cover the steaks with butcher paper and pound the thickest sections with a meat mallet or rolling pin until the meat is thin, wide, and evenly thick.

Lightly coat both sides of the steaks with neutral oil and season generously with pizza seasoning.

Spread pesto evenly over one side of each steak. Layer with thinly sliced Parmesan, prosciutto, and shredded mozzarella.

Starting at the smallest end, tightly roll each steak. Secure with butcher's twine, positioning the twine so you can cut the rolls into evenly sized pinwheels.

Preheat the grill for direct cooking and place a cast-iron griddle over the heat. Lightly oil the griddle and heat it for about 10 minutes, until the surface reaches approximately 500°F.

Place the pinwheels flat-side down on the hot griddle and sear for 4–5 minutes.

Transfer the pinwheels to indirect heat or a smoker set to 275°F with hickory wood. Continue cooking until the internal temperature reaches 125°F.

Spoon pizza sauce over each pinwheel and top with shredded mozzarella, pepperoni, and cooked diced bacon.

Continue cooking for about 10 minutes, or until the cheese is melted.

Remove from the heat and rest for 10–12 minutes. Garnish with fresh parsley and serve.