- 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.
Freezing necessary! Freezing allows for the meat to be served rare while the bacon has time to cook crispy.