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Pinwheel Flank Steaks

Pinwheel Flank Steaks
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.
6 ServingsPrep: 20 min. + marinating Grill: 20 min.

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,
© Taste of Home 2013

2 of 2

Pinwheel Flank Steaks (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013