• Olive oil, for drizzling
• Salt and pepper
• 3 to 4 cloves garlic, finely chopped
• 2 small pieces (1/2 pound to 12 ounces each) skirt steak
• 1 bunch flat-leaf parsley, stemmed
• 1/2 pound Spanish chorizo, casing removed and grated 
• 1/2 pound Manchego cheese, shaved with vegetable peeler 
• 1/2 lemon

Preheat oven to 350°F. 

Pound the meat very thin and dress with a drizzle of olive oil, salt, pepper and garlic. Top with lots of parsley, evenly covering the meat. Top parsley with a layer of grated chorizo and then cover chorizo with cheese. Roll meat tightly and tie in 2 places tightly with string. Cut each steak into 2 pinwheels. 

Heat a cast-iron skillet over medium-high heat. Add a drizzle of olive oil and brown pinwheels on each side. Add lemon to pan and transfer skillet to oven; roast 10 minutes. Douse pinwheels with lemon juice and serve.

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