Steak & Bacon Tournedos

1 - 1 1/2 pounds of beef flank steak
Instant non-seasoned meat tenderizer
1/2 pound of bacon
1 teaspoon of garlic salt
1 teaspoon of freshly ground black pepper
2 tablespoons of snipped parsley
1 (1 3/4 ounce) envelope hollandaise sauce mix
1/4 teaspoon dried tarragon, crushed

Pound the flank steak to an even thickness, about 1/2 inch thick. Use the meat tenderizer according to the directions on the package. Meanwhile cook the bacon until almost done but not crisp. Sprinkle flank steak with garlic salt and pepper. Score the steak diagonally making diamond shaped cuts. Place bacon strips lengthwise on flank steak. Sprinkle with parsley. Roll up jelly roll style, starting at the narrow end. Skewer with wooden picks at 1 inch intervals. Cut in 1 inch slices with serrated knife. Grill over medium coals for 15 minutes, turning once for rare. Meanwhile in a saucepan prepare the hollandaise sauce mix according to the directions on the package, adding the tarragon to the dry mix. Serve sauce with the flank steaks. Makes 4 servings, 2 pinwheel steaks each.