Author & Master Storyteller

1 1/2- pound beef flank steak 
Instant non-seasoned meat tenderizer 
½ pound bacon 
1 t garlic salt 
¼ t freshly ground pepper 
2 T snipped parsley 
One 1 ¾-oz. envelope hollandaise sauce mix 
¼ t dried tarragon 

Cooking Instructions:  

  1. Pound flank steak to even thickness, about ½ inch thick ​
  2. Use meat tenderizer according to package directions 
  3. Meanwhile, cook bacon to almost done, but not crisp 
  4. Sprinkle flank steak with garlic salt and pepper 
  5. Score steak diagonally making diamond shaped cuts 
  6. Place bacon strips lengthwise on flank steak. 
  7. Sprinkle with parsley 
  8. Roll up jelly-roll fashion, starting at narrow end. 
  9. Skewer with metal or wooden picks at ½ inch intervals 
  10. Cut in 1-inch slices with serrated knife 
  11. Grill over medium coals for 15 minutes turning once for rare 
  12. Meanwhile, in a saucepan, prepare hollandaise sauce mix according to package directions, adding the tarragon to the dry mix.
  13. Serve sauce with the flank steaks 

And Enjoy! 


Steak and Bacon Tournedos for the Grill

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Annalisa Russo is a published author and master storyteller based in Chicago, IL. Currently writing with The Wild Rose Press, she is about to release her eighth book: Two Hearts for Christmas. You can read more about it and the author at Follow Annalisa Russo on Twitter, Facebook, BookBub, and Goodreads.

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