Taking your flank steak, we are going to butterfly it. Using a filet knife, slice in the side of the steak almost all the way. Slowly and methodically slice so that you have two evenly thick sides of flank steak that are still attached at one end.

Once you have it fully butterflied, we are going to lather it with canola oil and season it using my Chipotle Garlic Seasoning. Evenly disperse the sliced bell peppers and red onions onto the steak then top with pepper jack cheese. Once it is ready, start at one end and roll it tightly onto itself so that it is not loose. Don’t be afraid if cheese or veggies fall out as it is not a perfect science. Using some trussing string, tie off the pinwheel every 1.5-2” so that it holds securely. When done, place the steak to the side.

Preheat your grill to 275F using the 2-zone grilling method. Add some wood chips to the grill if you desire.

Add the steak to the indirect side of the grill and cook for about 60-75 minutes until the steak hits 125F internal. Once it is done, pull it off and let it rest for 10 minutes.

While the steak is resting, reheat your grill to 400F for direct cooking. Add the steak on to the grill to cook for about 45-60 seconds per side to get a nice crust/grill marks. If you are using enchilada sauce, quickly warm up the sauce over the fire while searing the steaks. When done, pull the steaks off the fire to rest for 1 minute.

Slice into the steaks between the trussing string, top with enchilada sauce if you like, garnish with chopped cilantro and enjoy!