Add all of the gremolata ingredients to a food processor and blend well

To a small shallow baking dish, add the breadcrumbs, grated Parmigiano Reggiano, fresh parsley, ½ tsp salt, garlic powder, onion powder, and paprika. Mix well and set aside

Place one of the skirt steaks onto a cutting board. Place a piece of parchment paper or plastic wrap over the skirt steak so that it covers the entire steak. Use the flat side of a kitchen mallet to pound and flatten the steak so that it is between 4-5 inches wide. Be careful not to tear through the steak. Repeat for the second steak

Coat the steaks in extra virgin olive oil, and season with the remaining salt

Take one steak and drop it into the breadcrumb mixture. Press each side into the breadcrumbs to ensure that the steak is fully coated in breadcrumbs. Repeat with 2nd steak

Lay the steaks flat and top each steak with four slices of prosciutto. Then, starting from the smallest end, tightly roll each steak into a log

To help secure the rolled meat logs and hold their shape, tightly tie 2 pieces of butcher twine around each roll about 1 inch from each end. Use a sharp knife to cut down the center of each meat log to create 4 skirt steak pinwheels

Preheat the grill to high, 400°F

Cook the pinwheels for about 6 minutes on each side or until they have an internal temperature of 130°F. If you prefer your skirt steaks medium, the internal temperature should read 140°F when you remove them from the grill

Let them rest for 10 minutes before cutting them in ½. Remember, the steaks will continue to cook off the grill

Cut each pinwheel in ½ and top with gremolata and enjoy!