1.5 LB. Flank Steak (pounded)
1 (8 oz.) Bottle Italian Dressing
Earp's Western Steak Sauce
1/2 LB. Bacon (cooked but not crisp)
Sprinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin.
Mix together the Italian dressing and Earp's sauce. Marinate steak in this for at least 12 hours in a non aluminum dish and in the refrigerator.
Drain meat, lay bacon on the steak lengthwise and sprinkle with parsley. Roll meat up and chill for 30 minutes. Slice about 1" wide and secure rolls with toothpicks.
Grill over medium charcoal to desired doneness.
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