Grilled Skirt Steak Shotgun Pinwheels

Think you've mastered the steak game? We're about to turn it up a notch. This isn't your average steak—it's a feast rolled up into one savory package that even the Hoff would approve of. Enough chatter; let's get cookin'.

1. Pound that steak into a tender rectangle about 1/4" thick. Season it like you mean it with salt and pepper.

2. Position the steak vertically on your counter. Mix that lemon juice and olive oil, and brush it generously onto both sides of the meat.

3. Time for aromatics. Evenly sprinkle thyme, shallots, and garlic across the steak's surface.

4. Hand-crush some fresh basil leaves and scatter them on top of the shallots and garlic.

5. Spoon on a hearty layer of Shotgun Spread. Don't be shy; this is the flavor dynamo of the dish.

6. Roll up the steak like it's a meaty yoga mat. Hold everything in place with some kitchen twine—cut four 12" lengths and tie 'em around the roll. Trim off any excess twine.

7. Quick seasoning check—need more salt or pepper? Slap it on.

8. Pop that beauty into a preheated 350°F oven. Cook for around 30 minutes or until you hit your meaty sweet spot (a meat thermometer is your friend here).

9. Once it's done, let it rest for about 5 minutes. Slice it up and serve.

This dish takes steak night to a whole new level. It's perfect for those days when a simple grilled steak just won't cut it. Enjoy!