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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. I get most of the herbs in this recipe from my son's garden. Ingredients:
2 beef flank steaks (1 pound each), trimmed |
1/2 pound sliced bacon, cooked and crumbled |
1 cup finely chopped fresh mushrooms |
1 cup finely chopped green onions |
1/4 cup finely chopped fresh basil or 4 teaspoons dried basil |
2 tablespoons minced chives |
Directions:
1. Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks.
2. Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick.
3. Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove toothpicks. Yield: 6-8 servings.
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