Dave’s Rolled Flank Steak
Because of it’s cost, flank steak is a rare treat with most of us. It does go on sale periodically, but even then it is a bit pricy for most budgets. I considered myself very lucky with this steak–it was on sale at a local store and when it’s coming up to the last day of sale, they stick a discount coupon on it. In this particular store, the meat they mark down looks every bit as good as the fresh cut. Therefore, I take advantage of this!
1.5 LB. Flank Steak (pounded)
1 (8 oz.) Bottle Italian Dressing
Earp’s Western Steak Sauce
1/2 LB. Bacon (cooked but not crisp)
Procedures: Sprinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin.
Mix together the Italian dressing and Earp’s sauce. Marinate steak in this for at least 12 hours in a non-aluminum dish and in the refrigerator.
Drain meat, lay bacon on the steak lengthwise and sprinkle with parsley. Roll meat up and chill for 30 minutes. Slice about 1″ wide and secure rolls with toothpicks.
Grill over medium charcoal to desired doneness.
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