Begin by laying your skirt steak out on a cutting board and covering it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick. Next, lather your steak with oil and generously season with salt on all sides. Place 1-2 tbsp of pesto down onto one side of the skirt steak. Spread that out evenly. Next, add a layer of chopped parsley followed by a layer of shaved parmesan. Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.

Preheat your Oklahoma Joe’s Blackjack Kettle Grill for a two zone high heat temperature (around 400F).

Add your pinwheels to the hot side of the grill to sear for 1.5 minutes per side or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 120F internal (about 10-15 minutes more). About 5 minutes before the steaks are done, add a dollop of pizza sauce and a handful of shredded mozzarella to the top of each pinwheel. Top the cheese with 1-3 slices of pepperoni and close the lid to let the cheese melt and the steaks to finish cooking. When the steaks are done, pull off and let rest for 10 minutes.

Serve with chopped parsley and enjoy!