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Preheat the oven to 350°F.

Cut the steak in half. Place the pieces, one at a time, between two pieces of plastic wrap and gently pound until thin; remove the plastic.

Line the center of each piece with sweet cherry peppers, garlic, artichoke hearts, and parsley and roll the meat tightly around the filling.

Wrap with the bacon; sear in an oven proof skillet until the bacon begins to brown. Place in the oven bake for 20 minutes. Allow the rolls to rest for 3 to 5 minutes before slicing.

Chef’s Notes:

The additional flavor of bacon takes this dish to another level. Serve with roasted potatoes and fresh greens tossed in a vinaigrette.