POUND flank steak vigorously, using a meat mallet and turning often, until it reaches an even thickness (about 1/2").

COOK bacon until almost done, but not quite crisp

SPRINKLE steak with minced garlic, salt, pepper and parsley.

SCORE steak diagonally, making frequent diamond-shape cuts.

PLACE bacon strips parallel to long side of steak; ROLL UP tightly in jelly-roll fashion, starting at long side; SKEWER with wooden toothpicks at 3/4-inch intervals; CUT in 3/4-inch "pinwheel" slices with sharp knife.

GRILL over medium heat until done to taste, turning once.