1 flank steak, about 3/4 lb (375 g), cut in half horizontaly

2 tsp (10 ml) harissa paste

1/2 lb (225 g) sliced bacon (about 10 slices)

24 toothpicks

1 to 2 tbsp (15 to 30 ml) fresh thyme or chervil leaves

Salt and pepper

On a work surface, place both slices of flank steak. Flatten with a smooth mallet or a rolling pin to form two rectangles of about 7 x 6-inch (17 x 15 cm). Season with salt and pepper.

Spread the harissa over the entire surface of the meat. Roll each slice on itself to form logs, about 1 1/2 to 2-inch (4 to 5 cm) thick.

On a work surface, place 5 slices of bacon horizontally, overlapping them slightly. Place a meat log at one end of the bacon slices. Wrap the meat, pressing firmly. Cover in plastic wrap. Repeat with the other meat log. Freeze for at least 6 hours or until the logs are firm to the touch.

With the rack in the lowest position, preheat the oven to 450 °F (225 °C). Line a baking sheet with aluminum foil.

Place both logs on the baking sheet. Bake for 15 minutes. Turn the meat. Continue baking for 15 minutes, flipping again halfway through cooking. Let rest on a plate for about 5 minutes or until the internal temperature reaches 137 °F (58 °C).

Cut the meat logs into 1/2-inch (1 cm) thick slices. Stick a toothpick into each slice. Sprinkle with the herbs and serve immediately.

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