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1
Prepare a gas or charcoal grill for indirect grilling. If charcoal, set the coals on one side of the charcoal grate, leaving the other side cool. If gas, turn one or two burners on high, leaving the other side cool.
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2
Lay the steak on a cutting board, and pound it out until it is about 1/4-inch thick. Sprinkle with salt (keeping in mind that the blue cheese is a little salty) and pepper. With one long side toward you, cover the steak with spinach to within an inch of the other edge. Top with crumbled blue cheese.
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3
Working from the long side that is toward you, roll the steak, tucking the spinach and blue cheese in as you go. Set seam side down on the cutting board, and tie, at about 2-inch intervals, with kitchen twine. Make sure the roll is tied close to both ends to keep the stuffing in. Season with salt and pepper.
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4
Oil the grill grate using tongs and a paper towel soaked in oil. Sear the stuffed steak directly over the coals, about 3 minutes per side, treating it as if it had 4 sides. Once it's seared, move the steak to the cool side of the grill and lower the lid. Let it cook for 25 to 35 minutes, or until it's reached an internal temperature of 130 degrees for medium rare. Remove the steak to a warm platter, and tent with foil for 10 minutes before slicing. Slice the steak into 1/2-inch pinwheels, 2 to 3 per person.
