-=> Quoting Shawn Highfield to Jim Weller <=-

 SH> north american brands sometimes add wheat.  (WHY!?!?!)

Same reason they add HFCS to things that don't need sweetening I
guess. They are cheap fillers.

 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flank Steak Pinwheels
 Categories: Beef, Steak, Bacon, Cheese, Anchovies
      Yield: 2 Servings
 
      1 lb Flank steak
      1 tb Creole spice
    1/2 c  Roasted garlic cloves
      1 tb Minced anchovies
      2 tb Grated parmesan cheese
           Salt and pepper
    1/4 c  Olive oil
      8 sl Bacon
     10    Wood skewers, soaked 30
           Minutes in warm water to;
           -prevent burning
      2 tb Chopped parsley; for garnish
           Worcestershire sauce
 
  Butterfly flank steak: cut steak horizontally through the middle,
  leaving in attached at one end, to create a flat, thin rectangular
  slice. Generously season both sides with Creole spice. Into a
  small bowl squeeze roasted garlic cloves and combine with
  anchovies, Parmesan cheese and freshly-ground black pepper; mash,
  adding enough olive oil, a few drops at a time, to bind mixture.
  Spread garlic mixture evenly over steak. Lay bacon across steak,
  to cover entire surface.

  Roll up long side, jelly roll fashion. Slice roll into 1 1/2-inch
  thick "pinwheels", securing each one closed with a skewer, as you
  cut them. Season with salt and pepper. Grill on preheated hot
  grill, 4 minutes per side for medium done. Serve 3 per serving,
  with homemade Worcestershire sauce, if desired. Serve garnished
  with parsley.
  
  Recipe by: ESSENCE OF EMERIL

MMMMM

Cheers

Jim


... Anchovies = sea bacon

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