8 ounces flank steak, cut into eight 1/2-inch-thick strips
8 metal or wooden skewers (soak wooden skewers in water before using)
Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
Prepare a grill for medium-high heat.
Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.