Instructions: Butterfly flank steak, cutting steak horizontally through the middle, leaving it attached at one end, to create a flat, thin rectangular slice. Generously season both sides with Bayou Blast.

Into a small bowl squeeze roasted garlic cloves and combine with anchovies, Parmesan cheese and freshly-ground black pepper; mash, adding enough olive oil, a few drops at a time, to bind mixture. Spread garlic mixture evenly over steak. Lay bacon across steak, to cover entire surface. Roll up long side, jelly-roll fashion. Slice roll into 1 1/2-inch thick "pinwheels", securing each one closed with a skewer, as you cut them. Season with salt and pepper.

Grill on a preheated hot grill, 4 minutes per side for medium-done. Serve 3 per serving, with homemade Worcestershire sauce, if desired. Serve garnished with parsley.

This recipe yields 4 servings.

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