2 1/2 lb. flank steaks
sliced bacon, cooked but not crispy
2 (10 oz. ea.) boxes frozen chopped spinach, thawed
minced garlic
grated Parmesan cheese
Kosher salt
fresh ground pepper
Famous Dave's steak and burger seasoning
unsalted butter (no substitutes!)
tooth picks

Preheat broiler or grill.

Prepare meat: Cut off any pieces of tendons and ligaments. Using a SHARP knife butterfly both pieces so that they lay flat. Should be a nice sized rectangle shape to each. Pound meat. Can use a metal mallet but using the side of your fist creates less bruising. Cut criss-cross pattern into meat. Don't cut through, just little slits.

Season meat with salt and pepper. Lay bacon slices on meat. Can have spaces between, but cover well. Cover bacon with spinach. Use a good layer. Spread out. Get every bit covered. Sprinkle with minced garlic.. not a lot. Sprinkle Parmesan cheese, again, not a lot... about a tablespoon each piece.

Roll up. Start at long side. go tight as possible. Need a good thick log shape. Fasten flap with tooth picks about an inch apart. Try for about six.

With a SHARP knife, slice between the tooth picks to make your slices.

Place cut side down on broiler pan or grill rack. Remember to grease grill rack first! Sprinkle with a little Famous Dave's and put a pat of butter on top of each.

Broil or grill till desired doneness. Medium is best, I think, with this recipe.

Submitted by: Amber Onken