Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         flank steak
   1      tablespoon    Creole spice
     1/2  cup           roasted garlic cloves
   1      tablespoon    minced anchovies
   2      tablespoons   grated Parmesan cheese
                        Salt and pepper
                        Up to 1/4 cup olive oil
   8      slices        bacon
  10                    wood skewers -- soaked 30 minutes
                        -- in warm water to
                        -- prevent burning
   2      tablespoons   chopped parsley -- for garnish
                        Worcestershire sauce -- (optional), for
                        -- serving

Preparation:

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.