Pinwheel Flank Steaks Recipe

Pinwheel Flank Steaks Recipe photo by Taste of Home

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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.

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Pinwheel Flank Steaks Recipe

Prep: 20 min. + marinating Grill: 20 min.

Yield: 6 Servings

20 20 40

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 Wright® Brand Bacon strips, cooked and crumbled

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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 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.
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.
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.

Originally published as Pinwheel Flank Steaks in Country Woman July/August 2002, p29