**INGREDIENTS** - 6 skirt steaks item 2821 STOCK YARDS SKIRT STEAKS- 2 cups loosely packed flat-leaf parsley leaves- Olive Oil- 1 1/2 to 2 cups large, shaved curls of Parmigiano-Reggiano - Kosher salt and coarse black pepper- 3 bundles baby broccoli- Zest of 2 lemons, divided- 1 1/2 teaspoons crushed red pepper flakes- 4 tablespoons rosemary, stemmed and coarsely chopped- 1 large red mild pepper, seeded and thinly sliced lengthwise- 8 cloves garlic, 4 finely chopped, 4 thinly sliced- Butcher twine **DIRECTIONS** 1. Preheat oven to 425°F. Prepare outdoor grill or grill pan to medium-high heat.2. Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/4- to 1/2-inch thick.3. Drizzle meat with EVOO and season both sides with salt and pepper. Scatter the zest of 1 lemon on each steak. Halve the zested lemons for grilling and reserve.4. Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak.5. Top the parsley with shaved Parmigiano-Reggiano cheese.6. Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center then tie of 2 more pieces of string on either side of the center string, about 1 inch in from the edges.7. Cut each steak evenly, spacing your knife between the strings to form 6 pinwheels each about 1 1/2 inches thick and 4 inches in diameter.