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1
In a large skillet cook bacon just until done but not crisp.
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2
Drain on paper towels.
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3
Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
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4
Repeat on second side.
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5
Place steak between 2 pieces of plastic wrap.
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6
Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
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7
Arrange the bacon lengthwise on the steak.
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8
In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
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9
Spread the spinach mixture over the bacon.
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10
Roll up meat from a short side.
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11
Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
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12
Cut between toothpicks into eight 1-inch slices.
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13
Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
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14
To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
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15
Remove wooden toothpicks.
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16
Place pinwheels on the rack of an uncovered grill.
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17
Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
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18
Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
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19
Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
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20
Remove toothpicks.
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21
To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
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22
Seal, label, and freeze for up to 3 months.
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23
To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
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24
Cook according to the directions above.
