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Hello fellow KG forum members! The other day, while browsing through all of the wonderful posts on the site, I saw a pinwheel cook posted by Oly Smokes that caught my attention. After carefully reading through Oly's post and then researching "tournedos" on the internet, I varied up the different processes that I had read about just a bit and decided to give this cook a try. All I can say is that if you've never tried this, PUT IT ON YOUR BUCKET LIST! If you love beef like I do, then it really is a no-brainer. I bought a pack of flank at Costco that was just shy of five pounds. It had two pieces, so I prepared two rolls. I always try to prepare a little more than what we usually eat at home because I love taking leftovers to my parents and getting phone calls from them later in the week telling me how good my cooking is. Now that I think about it, they're probably just lying to me so that I can keep taking them free meals! Here's one of the pounded out flank steaks. I did use plastic wrap to cover the steak while I hammered it down, although I really prefer not to since I truly enjoy the contrast of bright red polka dots on the white walls of our kitchen. My wife disagrees with me, but I'm the cook in this house, so I make the rules! Here are the strips of bacon and the rest of the non-important ingredients. Did I mention the strips of bacon? Mmmmmm! BACON! I'm not a toothpick kind of guy, so I wrap all of my log cooks and rib roasts with butcher's twine. This is just my personal preference, so take this with a grain of non-iodized salt. With a presentation like this, I wanted to eat them raw, but my better half made me grill them. Oh, well... Bearnaise sauce is the sauce that makes this whole dish come alive. It's not an easy sauce to make, but the results are worth the effort. TRY IT! Yes, I know! I can smell them, too, but it's only a picture!!! SHHHHH! Don't make any noise right now. Be perfectly quiet because they're resting... ...and, the money shot! These little things are like filet mignons on steroids!!! Please remember to cut the butcher's twine BEFORE digging in. Ask me how I know! LOL! Thank you for looking and enjoy the pics!

I love flanks and salt & pepper just isn't enough for me. Flanks with Mustard and hot horseradish rub, Oil based wet rub with fresh cracked spices. Chimichurri (used immersion blender with chopping bowl) Akorn with Tiptoptemp.