BACON STEAK WRAP

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Step 1

First, you’ll want to cut the peppers and onions into strips, and sauté them on medium heat.

Step 2

While they’re cooking or even after, simply fillet the flank steak against the grain. Helpful hint: It’s very important to cut against the grain for a more tender meat and for a better roll.

Step 3

Once it is cut, press it flat with your hands, paying special attention to the seam of the meat.

Step 4

When the meat is ready, begin by placing a layer of spinach on the meat, followed by the peppers and onions. Then crumble your goat cheese all over the top.

Step 5

Now simply roll the steak, repositioning any ingredients back in, that try to escape.

Step 6

We also add a little seasoning to it at this point. Perfection = Lawry’s lemon pepper, Lawry’s season salt and Weber’s Chicago steak.

Step 7

Once rolled, begin wrapping bacon around the roll using skewers to hold everything together. (We always start at one end and work our way to the other.) We used about 4 skewers for every piece of bacon, but you can use more or less depending on your roll.

Step 8

Now following the bacon, we cut the roll into sections ready for the grill.

Step 9

We start our grill off as hot as we can get it, then sear the meat for about 2 minutes. It’s possible that the bacon might drip and cause a flare up; just let it happen. The searing is allowing the cheese to melt, be hit by the flame and create a crust that will keep the rest of the cheese from leaking out. Repeat the process on the other side.

Step 10

Cook it for about 3 minutes more on each side {depending on how well done you like them} then remove from the grill and let them rest for 5 minutes.

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