Combine all dry ingredients except salt, pepper and olive oil in a food processor or blender. Pulse until coarsely chopped.

Next, with the motor running, drizzle in the olive oil and process until smooth. Add salt and pepper to taste.

Yield: makes about 1 cup of pesto.

Pound skirt steak flat with a mallet or baking pin. Spread the pesto onto the steak.

Layer cheese onto the steak so that the steak is totally covered with pesto and cheese.

Roll the steak up into a pinwheel slowly so all the filling doesn’t leak out, and then secure with twine in multiple places (depending on the size of your steak) so that when you slice the pin wheel into 1-inch pieces, each piece will still be secured with twine.

Preheat your grill to 400 degrees outfitted with GrillGrates on the flat griddle side. Spray with duck fat spray or your desired high heat cooking oil.

Grill the pinwheels until each side has a nice crust (the cheese will form a slight crust with the steak) and the internal temp of the streak registers 125 internal temp for medium rare, or your desired internal temp.

Remove and let rest a few minutes under foil before serving. Serve with remaining pesto and your favorite sides. Enjoy!