Pat the flank steak dry to remove any outside moisture and either butterfly or pound the steak to be about 1/3" thick (see notes above in the blog post).

Saute the peppers and onions and set aside. Place the cheese across the surface of your flank steak, and then add the peppers and onions leaving room around the edges.

Carefully and tightly roll the steak up lengthwise (like rolling up a cinnamon roll) and lay it seam side down. Use butchers twine to tie off the steak every 2 inches. Refrigerate to firm the filling up for about 15 minutes. Remove from the fridge and slice the pinwheels.

Place the pinwheels on two skewers (see pictures posted above) to make it easier to turn and rotate on the grill without losing the filling.

Preheat your grill to at least 500 F and set it for both direct and indirect heat. Place the skewers on indirect heat until the center reaches an internal temperature of 120 F. Then move and grill over direct heat quickly to sear until the center reaches about 130-135 F and remove them from the heat. Tent with foil and allow them to rest about 10 minutes, remove the skewers and the twine and serve.