We pounded out @snakeriverfarms skirt steak to get an even thickness and seasoned it with our Red Tuxedo (available from @spiceology) then rolled it up with basil, prosciutto, and gorgonzola cheese. Stab it with some skewers and slice them in half.
We then set up our @biggreenegg for two-zone cooking at 400º with @fogocharcoal.
For the cream sauce… heat two tablespoons of butter over medium-high heat in a pan. Then add two tablespoons of flour and a pinch of salt. Cook for a few minutes to get the raw flour taste out. Then add two cups of cream. Keep stirring until it comes to a simmer. Turn off the heat and add 1.5 cups of shredded fontina cheese and 4 ounces of gorgonzola cheese. Stir to combine and store it in a thermos.
Start the steak out on the indirect side of the grill until the internal temp hits 115º. Then move it to the direct side for a few minutes per side to get a nice sear.
To serve… pour the cheese sauce onto a tray or cutting board and place the steaks in the sauce. Top with some basil and a drizzle of olive oil.