Post by Loupy on Jul 27, 2013 19:48:18 GMT -7
Pinwheel Flank Steaks
From Nancy Tafoya @ www.tasteofhome.com/
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.
Prep: 20 min. + marinating
Grill: 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 large re-sealable 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.
© Reiman Media Group, LLC., 2013
From Nancy Tafoya @ www.tasteofhome.com/
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.
Prep: 20 min. + marinating
Grill: 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 large re-sealable 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.
© Reiman Media Group, LLC., 2013
