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Submitted by: Amy Nicol from Marysville, OH
Originally shared on the web 03/10/2011

1-1/4 lbs. beef flank steak or top round steak, halved lengthwise
3/4 t. lemon-pepper seasoning
1/4 t. salt
8 slices bacon, partially cooked
10-oz. pkg. frozen chopped spinach, thawed, drained and pressed dry
2 T. dry bread crumbs
1/2 t. dried thyme

With a sharp knife, score both pieces of steak in a diamond pattern with cuts one-inch apart. Repeat on other side. Place one piece of steak between 2 lengths of wax paper; pound lightly into a 10-inch by 6-inch rectangle. Repeat with second piece. Blend seasoning and salt; sprinkle each steak evenly with half of mixture. Arrange 4 slices of bacon lengthwise on each. Combine remaining ingredients in a bowl; spread half of spinach mixture over each steak. Starting at a short end, roll up each steak. Place seam-side down on an aluminum foil-lined, lightly greased broiler pan. Broil for 11 to 13 minutes, to desired doneness. Let stand for 2 to 3 minutes before slicing. Serves 6.