• Fire up your grill to get it warming up to cook.
• Roll out your flank steak and then pound with meat tenderizer.
• In a bowl combine some olive oil and sesame oil and then use a basting brush to spread onto your hammered flank.
• Next layer on Prosciutto on to the stack and baby spinach leaves.
• Top the baby spinach with Gorgonzola cheese crumbles and shredded Gouda.
• Have your butcher string handy and start to roll your flank steak into a tight roll. Once your steak is rolled wrap it with the butcher string tightly to make sure it doesn't come loose for cooking and moving to the grill.
• Drizzle the rolled steak with olive oil and season with Old Bay, Himalayan pink salt, ground black pepper, Montreal steak seasoning, garlic salt, and Johnny's seasoned salt.
• Place on your grill and let it cook! I set a timer to go roll mine over every 7 minutes till it was done!

How To Make White Wine Sauce

• In a pan on the stovetop over medium-low heat combine a jar of Alfredo sauce, 1/4 jar of white wine.  (I poured my wine in the jar and then closed it gave it a good shake to get all the Alfredo sauce out of the jar).  
• Season with the sauce with salt and pepper.
• Allow simmering while your steak is on the grill, stir occasionally with a rubber whisk.
• Serve With Steak.