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.