• Place the flank steak on a large cutting board. Using a sharp knife, carefully butterfly the steak horizontally, stopping before cutting all the way through. Open the steak like a book.
• Cover the steak with plastic wrap and gently pound it to an even thickness of approximately ¼–⅓ inch.
• Season the inside of the steak with the kosher salt, black pepper, smoked paprika and garlic powder.
• In a small bowl, combine the softened cream cheese, diced jalapeños, green onions and minced garlic.
• Spread the cream cheese mixture in a thin, even layer over the steak, leaving approximately a ½-inch border around the edges.
• Sprinkle the pepper jack cheese and cooked bacon evenly over the cream cheese mixture.
• Starting at one long edge, roll the flank steak tightly into a log.
• Tie the steak roll securely with butcher’s twine at approximately 1½–2-inch intervals.
• Using a sharp knife, carefully slice between each piece of twine to create individual steak pinwheels.
• Brush the pinwheels lightly with olive oil and season the exposed steak with additional salt and pepper as desired.
• Preheat the grill to medium-high heat. Place the pinwheels onto the hot grill and cook for approximately 3–5 minutes per side, depending on thickness and desired doneness.
• Remove the steak pinwheels from the grill and allow them to rest for 5 minutes before serving.

Recipe notes

• For less heat, remove the seeds and membranes from the jalapeños.
• Don’t spread the cream cheese mixture too thickly. A thin layer gives you plenty of jalapeño popper flavor while helping the pinwheels stay together on the grill.
• Cooking times will vary based on the thickness of the pinwheels and grill temperature. Use an instant-read thermometer to determine your preferred steak doneness.
• If you don’t have an outdoor grill, cook the pinwheels in a hot cast-iron skillet or grill pan.