Pound out the skirt steak to get an even thickness and season it with Salt Pepper + Three Chiles then roll it up with basil, prosciutto, and gorgonzola cheese. Stab it with some skewers and slice them in half.

Then set up your grill for high-heat two zone cooking, aiming for about 400ºF

Start the steak out on the indirect side of the grill until the internal temp hits 115º F. Then move it to the direct side for a few minutes per side to get a nice sear.

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.

To serve, pour the cheese sauce onto a tray or cutting board and place the steaks in the sauce. Top with some basil, lemon zest, and a drizzle of olive oil.