Ingredients:
1 Skirt steak
7 cloves of garlic
3 tbsp. parsley
1 tablespoon coarse salt
1 tsp. freshly ground pepper
125 ml olive oil
10 slices of salami
10 slices of Prosciutto
grated Pecorino
grated Parmesan cheese
Additional required:
lid Windmill Dutch Oven 6 Qt
Windmill Bacon Press
butcher's twine
skewers
core thermometer
Steak pin wheels:
Light 10 briquettes in a firestarter. Meanwhile, finely chop the garlic and parsley. Mix the garlic and parsley with the olive oil, salt, and pepper. Cut a long piece from the skirt steak and brush it with the seasoned olive oil. 
Top the skirt steak with salami, prosciutto, and grated Pecorino and Parmesan cheese. Roll up the skirt steak. Temporarily secure the roll with skewers and tie it with butcher's twine.
Cut the roll into thick slices. Place the piping hot briquettes under the lid of the Dutch oven and let them get very hot. Grill the skirt steak slices on both sides until cooked through. Press them down briefly with the Bacon Press. Use a core thermometer to ensure this is accurate. A core temperature of 56 degrees Celsius is a good final temperature.
