“A favorite for the grill...always a hit, and very easy to do. From a popular local cookbook.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs flank steaks
  • 10 slices bacon
  • 12 teaspoon fresh ground black pepper
  • 12 teaspoon garlic salt
  • 12 teaspoon kosher salt
  • 2 tablespoons chopped parsley
  • instant meat tenderizer (non-seasoned)
  • 8 wooden skewers, soaked in water for 20 minutes

Directions

  1. Pound steak until it is uniformly 1/2 inch thick.
  2. Use meat tenderizer as directed on label.
  3. Cook bacon until almost done, but NOT CRISP.
  4. Sprinkle meat with pepper, garlic salt and kosher salt.
  5. Score steak diagonally making diamond shaped cuts.
  6. Turn steak, scored side down.
  7. Place bacon strips lengthwise on steak.
  8. Sprinkle with parsley.
  9. Starting at narrow end, roll up steak, jelly-roll style.
  10. Skewer with wooden sticks at 1 inch intervals.
  11. Cut into 8 inch slices with serrated knife.
  12. At this point, you can refrigerate until ready to grill.
  13. Grill 15 minutes, over medium coals, turning once, or until desired doneness.

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