Rolled Flank Steak
- Cook some bacon about 3/4 done -- leaving it soft (about 9 minutes in a 400* oven)
- Pound the flank steak thin and uniformly flat with a tenderizing hammer (the one with small teeth)
- sprinkle with black pepper, a little kosher salt (not too much - the bacon will provide the salt) and chopped fresh parsley
- Lay the strips of bacon along the flattened flank steak, and then roll it up tightly, securing it about every inch with a tooth pick
- slice between the toothpicks, forming 1" thick pinwheels
Grill over high heat, 2-3 minutes a side (medium rare) or to desired doneness