- 4
Ingredients
- 1 , 1 1/4 lb beef flank steak
- 1 C dry red wine
- 1/4 C finely chopped green onion
- 1 bay leaf
- 1 1/12 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 6 slices bacon
- 1/4 C finely chopped onion
- 2 T snipped fresh parsley
- 2 cloves garlic
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp salt
Preparation
Step 1
Score steak on both sides in a diamond pattern by making shallow diagonal cuts at 1-inch intervals.
Place meat between 2 pieces of plastic wrap. Working from center to edgs use flat side of a meat mallet to pound steak into 12x8-inch rectangle. Remove plastic wrap. Place meat in a resealable plastic bag set in a shallow dish.
For marinade, in a medium bowl stir together wine, green onions, bay leaf, Worcestershire sauce, 1 clove garlic, 1/2 tsp salt, 1/4 tsp pepper. Pour marinade over steak. Seal bag; turn to coat steak. Marinated in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
Meanwhile, in a large skillet cook bacon just until done, but not crisp. Drain on paper towels. In a small bowl combine onion, parsle2 cloves garlic, 1/2 tsp pepper and 1/4 tsp salt.
Drain steak, reserving marinade. Sprinkle one side of steak with parsley mixture. Lay bacon strips lengthwise on steak. Roll up from short side.. Secure with sooden toothpicks at 1-inch intervals, starting 1/2 inch form one end. Cut between the toothpicks into 8, 1" thick slices.
Preheat, reduce to medium. Place steak slices cut sides down, on grill rach over ehat. Cover and grill turning and brushing once with marinade halfway through the grilling.