1 (2-pound) flank steak
1 (12-ounce) jar roasted red peppers, sliced in half
1 cup shredded pepper jack cheese
2 tablespoons steak seasoning
1 tablespoon canola oil
12 (10-inch) wooden skewers, soaked in water for 30 minutes
FOR THE SPICY YOGURT SAUCE:
1 tablespoon Montreal steak seasoning
1 cup plain yogurt
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh flat-leaf parsley
Preheat grill over medium heat.
Split steak down the center, cutting almost through, until the two halves open flat to resemble a butterfly shape. Cover the steak with plastic and pound it to about ¼-inch thickness. Cut the pounded steak into 4 equal rectangles. Lay out each steak piece so the grain of the meat goes sideways. Sprinkle 1 tablespoon of seasoning over the steak pieces. Lay a piece of the roasted red pepper on each piece of meat. Sprinkle each piece with ¼ cup of cheese.
Starting from the bottom edge and rolling away from you, roll each piece of beef into a tight log. Place two rolls back to back with the seams facing each other and do the same with the other 2 rolls. Skewer each pair of rolls with 6 skewers spaced evenly apart, so that each skewer pierces both rolls and extends a couple of inches beyond. Slice the rolls between the skewers to give 6 pieces, with 2 round rolls on each skewer, like 2 lollipops on a stick. Season the rolls with the remaining steak seasoning.
Brush the grill grates with a tablespoon of oil. Grill skewers for 3 minutes per side. Transfer rolls to a large plate and serve with spicy yogurt sauce.
To make Spicy Yogurt Sauce, combine all ingredients in a bowl and mix until blended.