Lay a piece of bacon flat on top of one piece of skirt /flank steak. ( If the bacon is too long, fold it over back on top of the steak or cut it to fit the piece ). Sprinkle it with salt and pepper. Towards the one side/end of the steak, place a wedge of onion and a branch of thyme, and roll the steak forward onto it self, until the meat is completely rolled up. Use two toothpicks to secure the end into the roll /roulade. Put the rolled roulade into the dutch oven, tooth pick side up, with the longest side facing down ( make sure the roulade is lying flat, like in my photo, you want the meat to roast/grill while it is cooking). Repeat until all the roulades are in the pan with water in it. Then, add 3 bay leaves, 1/4 tsp red pepper flakes, and 3 branches of thyme on top of the meat in the pan.