1 - 1 1/2 lb. flank steak
Meat tenderizer
1/2 lb. bacon
1 tsp. garlic salt
1/2 tsp. pepper
2 tbsp. fresh parsley
1 3/4 c. hollandaise
1/4 tsp. tarragon sauce

Pound steak to 1/2 inch thickness. Sprinkle tenderizer on meat. Cook bacon until almost done - not crisp. Sprinkle meat with garlic salt and pepper. Score steaks diagonally (shaped cuts). Place bacon lengthwise on steaks. Sprinkle parsley on steaks. Roll up jelly roll style. Use toothpicks to hold roll together - about every inch. Cut in slices. Grill 15 minutes turning once. Serve with hollandaise sauce to which you add the tarragon. Serves 4.