Fully cook Bacon (0.5 pound) to flexible, but not a complete crisp.
Lay your Flank Steak (2 pound) on a cutting board and pound steak. Kosher Salt and Freshly Ground Black Pepper (to taste) both sides.
Add Garlic (3 clove) and Fresh Parsley (3 tablespoon). Layer on bacon. Layer on Provolone Cheese (0.5 pound).
Cut cooking string. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down. Starting with the middle, tie together rolled steak. Then working from center to out; tie strings on both sides.
Starting with end piece, skewer flank steak directly from outermost flap through to the opposite side. Slice to about one inch thick thickness. Repeat.
Preheat grill. Grill pinwheels on a hot grill for about 5 minutes. Flip, and cook to the desired temperature.
Transfer to large plate and rest for 5 minutes. Remove skewers.