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!