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. —Nancy Tafoya, Fort Collins, Colorado
Pinwheel Flank Steaks
Pinwheel Flank Steaks
Prep Time
20 min
Cook Time
20 min
Yield
6 servings
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
- 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.
- In a shallow dish, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak and turn to coat. Cover and refrigerate overnight.
- 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.
- Lightly oil 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 135°; medium, 140°; medium-well, 145°). Cut and remove string before serving.
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