I bought a flank steak this week and have it in a marinade concoction that involves Worcestershire, soy and A1 sauces along with Italian dressing salt, pepper, onion and garlic powder and minced garlic. I usually grill this piece of meat to a temp of 120° then slice it thinly on the bias; however, this morning I was harvesting herbs that grew up while we were away for 3 weeks. I have some springs of rosemary and was thinking about putting sprigs one each side of the flank steak then rolling it into a sort of roast and tying it with string then smoking it on the mini-wsm. What do you think? Maybe the rosemary has gone to my brain. I can't seem to imagine what the rolled up steak will look like if both sides are not cooked. ????