1 ½ pounds beef top sirloin steak *
8 bacon strips, cooked
1 package (10 oz) frozen chopped spinach, thawed & squeezed dry
¼ cup grated Parmesan cheese
½ teaspoon salt
1/8 teaspoon cayenne pepper
* or substitute marinated/tenderized flank steak
Lightly score steak by making shallow diagonal cuts at 1 inch intervals into top of steak; repeat cuts in the opposite direction. Cover steak with plastic wrap; pound with a meat mallet to ½ inch thickness. Remove plastic.
Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into six slices.
Lightly oil grill grate to prevent sticking. Preheat grill to medium high heat.
Grill pinwheels, covered, 5-6 minutes on each side or until beef reaches desired doneness (for medium-rare, internal temp should read 145 degrees F; medium, 160 degrees F.
Pull and discard toothpicks before serving.
From prep to table 25 minutes