8 slices bacon
1 to 1 1/2 lb. beef flank steak or round steak
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. grated Parmesan cheese

In large skillet, cook bacon until just done, not crispy. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side.

With a meat mallet, pound steak into an 8x12 inch rectangle, working from center to edges. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak. Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll up from short side. Secure with wooden picks at 1-inch intervals, starting 1/2 inch from one end.

Cut between picks into 8 (1 inch) slices. Place cut side down on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 to 8 minutes. Turn, broil 6 minutes more for medium doneness. Remove picks. If desired, serve with Hollandaise Sauce.