1 1/2 lb. flank steak
Instant non-seasoned meat tenderizer
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1/2 lb. bacon
2 tbsp. snipped parsley
1 (1 3/4 oz.) env. hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Pound flank steak to even thickness (about 1/2 inch). Use meat tenderizer according to directions.

Meanwhile, cook bacon until almost done, but not crisp. Sprinkle steak with garlic salt and pepper. Score steak diagonally making diamond shape cuts. Place bacon strips lengthwise on steak. Sprinkle with parsley.

Roll up jelly roll fashion starting at narrow end. Skewer with wooden picks at 1 inch intervals. Cut 1 inch slices with serrated knife. Grill over medium coals 15 minutes turning once for rare.

Meanwhile, in saucepan, prepare hollandaise sauce mix according to directions, adding tarragon to the dry mix. Serve sauce with flank steaks.

(When Fr. Nicholson was pastor, I served this two times (second by popular demand) at the Bishop's dinner following Confirmation.)