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• 1 elk flank or round steak (1 ½ pounds)
• 12 slices smoked bacon
• 1 medium shallot or onion - diced
• Lawry's seasoning
• freshly ground pepper

Dipping Steak Sauce - optional

Mix ketchup and Worcestershire sauce together to taste

Using mallet or edge of a small plate, flatten and tenderize meat
by beating. 

Lay bacon evenly over steak. Spread onions to completely cover
surface. Well season with Lawry's and pepper.

Roll meat to form one large roll. Place toothpicks every ½ inch
to hold together.

Season the roll with Lawry's and pepper again. Cut off 1 ½
inch pieces (makes approximately 8 rollups). 

Coat cooking grate on outdoor grill
with cooking spray to prevent sticking. Prepare charcoal. 

Using hot prepared
outdoor grill, sear roll-ups 1 minute per side. 

Continue to grill an additional
3 minutes per side and immediately take off. Don’t overcook. Serve with dipping
steak sauce.