2 flank steaks, trimmed (1 pound each)
1/2 pound cooked and crumbled bacon (1 cup)
1/2 cup finely chopped fresh mushrooms
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh basil or 4 teaspoons dried basil

Pound flank steaks on each side. Combine remaining ingredients and spread evenly over steaks. Roll meat up and secure with skewers or wooden picks. (Soak picks in water for 1 hour before using) Cut each roll into 1/2-3/4 inch slices and secure with a wooden pick or skewer. Grill over hot heat for 4-6 minutes per side or till meat reaches desired doneness. Remove picks before serving.
Nicole's Note
These need to be cooked to the side of the heat so they don't shrink so much the filling falls out. They were pretty tough but tasted good. I skipped the green onions and used about 1/4 teaspoon of onion powder instead. Mushrooms can also be skipped if someone doesn't like them.