Heat olive oil in small saucepan until shimmering or when an onion is dropped in sizzles immediately. Place ginger and onions in small bowl. Season with salt. When oil is hot pour over onions and ginger. I should sizzle for a few seconds. Let cool.

Lay steak on cutting board and season with salt and pepper. Spread onion ginger mixture over steak.

Carefully roll steak away from you (the grain should run width-wise) tightening as you roll until it is a cylinder. Let it rest seam side down.

Tie tightly with twine about every 2 inches. Cut slices between each twine to make pinwheels. Insert 2 skewers into each pinwheel crossing skewers in the middle of each pinwheel.(see photos) I trimmed each skewer to make it more manageable on the grill.

Heat grill to high heat. Place pinwheels on grill and cook without moving until well charred 3-5 minuets. Flip steaks and grill on second side about another 3-5 minuets. Lower heat to medium heat and begin basting with Teriyaki sauce. Flip pinwheels basting each side when flipped. I based and flipped a few times because I love Teriyaki sauce. Continue cooking until meat is no longer pink or a thermometer inserted registers 120 degrees.

Transfer to platter, let rest for 5 minuets, baste with more sauce and serve with fresh onions sprinkled on top.