Steak and Spinach Pinwheels

Ingredients

• 8 slices bacon
• 1 1- to 1 1/4-pound beef flank steak or beef top round steak
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1/4 cup grated Parmesan cheese
• Mock Hollandaise Sauce (see recipe page 363) (optional)

Instructions

1. In a large skillet cook bacon till just done but not crisp. 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 a 12x8-inch rectangle, working from center to edges. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak.
2. Spread spinach over bacon. Sprinkle with Parmesan cheese. Roll up from a short side. Secure with wooden picks at 1-inch intervals, starting 1/2 inch from one end. Cut between picks into eight 1-inch slices.
3. Place, cut side down, on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn; broil for 6 to 8 minutes more for medium. Remove grilled pinwheels as cooked. Serve with Mock Hollandaise Sauce. Serves 4.
4. Grill directions: Prepare meat as above. Thread two slices onto each of four long skewers. Grill slices on an uncovered grill directly over medium coals for 6 minutes. Turn and grill to desired doneness, allowing 6 to 8 minutes more for medium. Serve as above.