Pinwheel Flank Steaks Recipe

Ingredients

• 1-1/2 pounds beef flank steak
• 1/4 cup Crisco® Pure 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 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.
• If grilling the steak rolls, coat grill rack with cooking spray before starting the grill. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut and remove string before serving. Yield: 6 servings.

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