Instructions: In a large skillet, cook bacon until just done but not crisp. Drain on paper towels. Score steak by making shallow cuts at one inch intervals, diagonally across steak in a diamond pattern. Repeat on second side.

With a meat mallet, pound steak into a 12-by-8 inch rectangle, working from center to edge. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak.

Spread spinach, pepper and garlic over bacon. Sprinkle with Parmesan cheese.

Roll up from a short side. Secure with wooden picks at 1 inch intervals, starting 1/2 inch from one end.

Grill or broil to desired doneness. Cut between picks into 8 slices.

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