Flank Steak Salad with Cantaloupe

INGREDIENTS:

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
Up to 1/4 cup olive oil
8 Slices bacon
10 Wood skewers, soaked 30
-minutes in warm water to;
-prevent burning
2 tb Chopped parsley,; for
-garnish
Worcestershire sauce
-(optional),; for serving

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.

Yield: 4 Serving