1 (4 ounce) can crushed pineapple with juice
1 (4.5 ounce) can sliced peaches
1 (6 ounce) container frozen whipped topping, thawed
Sprinkle pineapple and peach slices all over skillet, then drizzle over grilled steak. Sprinkle with peaches. Cover skillet, leaving 6 inches of hot coals for the grill. Grill uncovered at 350 degrees for 3 to 4 minutes. Remove grill from charcoal, and allow to cool by gentle pouring out juices from peaches.
Place pineapple halves over each flank, smothered tightly. Carefully spoon pineapple filling over the fruit, then sprinkle with whipped topping.
Style steak bones using cutters, and sprinkle with pineapple, peaches and whipped topping for garnish with pineapple twist.