1 to 1 ½ lb. Flank Steak
1 tsp. Lawry’s Seasoned Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
½ tsp. Black Pepper
2 tbsp. Fresh Parsley, chopped
½ lb. Smoked Bacon, thin sliced and cooked (see note)
1 envelope Knorr Béarnaise Sauce (follow package directions)
You want to pound out the steak to an even thickness of about 3/8 inch. You want to have around a 9x15 inch piece when you are done. It may be a little bigger or smaller depending on the size of steak you started with before pounding. Use the flat side of the meat mallet and place the meat so the long side runs away from you. Once you have finished, score the meat slightly and diagonally to make a diamond pattern on the meat. Season the top side of meat with the salt, garlic onion and pepper. Lay the bacon strips on the steak, starting on your left and working to the right, next to each other running away from you. Now roll the meat up in a jelly roll fashion. Start with the end closest to you and roll away from you. When rolled up, secure with toothpicks at one inch intervals. Slice between the toothpicks to make one inch thick pinwheels. Grill pinwheels over medium-high heat, turning just once. It will take about 5 to 7 minutes per side for medium-rare. A little longer if you want it medium. Place the pinwheels on a platter and serve with Béarnaise sauce.
Note: Layout bacon slices on a parchment sheet in a sheet pan side by side. Place in a pre-heated oven at 375 degrees for about 15 minutes. You want the bacon mostly cooked but not crisping. Remove to paper towels to absorb any grease before placing on the steak.
Note: You could use a boneless round steak for a more economical
Note: This steak is best cooked on a gas, charcoal or electric outdoor grill. It can be cooked indoors on a grill plate, George Foreman or a Panini grill.
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