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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's a yummy, elegant-looking steak dish that's a breeze to make. Much of the preparation can be done in advance. That's a plus for a busy mother like me with two active little girls and a self-employed husband. Ingredients:
1-1/2 pounds beef flank steak |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
2 teaspoons italian seasoning |
2 teaspoons worcestershire sauce |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons pepper, divided |
1 teaspoon seasoned salt |
8 bacon strips, cooked and crumbled |
2 garlic cloves, minced |
1/4 cup minced fresh parsley |
1/4 cup finely chopped onion |
1/2 teaspoon salt |
Directions:
1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic and set aside.
2. In a large resealable plastic bag, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak. Seal bag and turn to coat; refrigerate overnight.
3. Drain and discard marinade. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals. Cut into six 1-1/4-in. rolls.
4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak rolls, covered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cut and remove string before serving. Yield: 6 servings.
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