How do you deal with the fat on the bacon on the inside of the "roll up".
It's hard
to imagine that all of the fat would be rendered.
Kent

"D. Winsor" > wrote in message
...
>I cut really thin slices of sirloin, 1/4 to 1/8 inch thick, sprinkled some
> coarse salt and Montreal Steak Spice on the pieces and then spread bacon
> flat on them before I rolled up. Most of the rolls were two or two and a
> half inches long. I grilled the sirloin wrapped bacon fast and furious on
> a
> high heat. It didn't flare a whole lot and was absolutely delicious.
> This
> is apparently a French Canadian thing a friend told me about. The beef
> should be thinner if possible.
>
> *Note to self*
> Find more friends like that.
>
>