1 med sized flank steak
approx 1/2 lb G. Goose Honey Cured Bacon
approx 4 -6 oz thinly slices Provolone cheese
6 - 8 inch wooden skewers
Soak the skewers in water while preparing the steak. Slice the bacon fairly thinly & cook until softly done. Drain on paper towel.
Place steak on cutting board (I just use a clean counter!) with the short side facing you so the grain is running from top to bottom. Slice through the steak starting on a long side. (You need a SHARP knife!) Cut until nearly through and then open it up. Pound the meat until about 1/4" thick. Trim off rough edges and save the bits for another use.
Turn the steak so the grain is running left to right instead of up & down. Rub with a bit of olive oil and sprinkle with salt & pepper. Seasoned salts & peppers or a bit of tarragon add extra flavour. Lay the bacon slices and provolone over the surface.
Beginning with the front side tightly roll the meat. Hold in place and put skewers in through the roll approx every inch. Let it rest for a short while & then cut between the skewer to make rounds. Brush with olive oil
Grill the rounds (cut side on the grill) for approx 3 -4 minutes per side.
Serve with a mixed green salad.