Flank Steak Spirals

Score both sides of meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern.

Place meat between 2 pieces of plastic wrap. Working from center to edges, use flat side of a meat mallet to pound steak into a 12x8-inch rectangle. Remove plastic wrap. Place meat in a plastic bag set in a shallow dish.

In a bowl, stir together the wine, green onions, bay leaf, Worcestershire sauce, the 1 clove minced garlic, 1/2 teaspoon salt ,and 1/4 teaspoon black pepper. Pour over steak in bag. Close bag. Marinate in refrigerator 4 to 24 hours, turning bag occasionally.

Meanwhile, in a large skillet, cook the bacon until just done, but not crisp. Drain on paper towels. In a small bowl, combine onion, parsley, the 2 cloves minced garlic, 1/2 teaspoon coarsely ground pepper, and the 1/4 teaspoon salt.

Drain steak, reserving marinade. Sprinkle one side of steak with parsley mixture. Lay bacon strips lengthwise on steak. Roll up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between the toothpicks into eight 1-inch-thick slices.

Place the steak slices, cut side down, on the rack of an uncovered grill directly over medium* coals. Grill for 10 to 12 minutes, turning once and brushing once with reserved marinade halfway through the grilling. Discard remaining marinade. Makes 4 servings.