Prepare outdoor grill to medium-high heat.
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.
Drizzle meat with olive oil and season both sides with salt and pepper.
Scatter the zest of 1 lemon on each steak.
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.
Top the parsley with shaved Parmesan cheese
Carefully wrap and roll the steaks into large pinwheels.
Skewer the center of each steak tightly pre-soaked skewers, placing skwers about 1.5 inches apart from one another.
Cut each steak evenly, spacing your knife between the skewers to form 6 pinwheels each about 1 1/2 inches thick and 4 inches in diameter.
Grill for about 5 minutes on each side, until finished to your level of preference