Author & Master Storyteller
Steak and Bacon Tournedos for the Grill
Makes 4 servings, 2 steak pinwheels each
1 1/2 lb. flank steak
Instant non-seasoned meat tenderizer (optional, I use it sparingly for this recipe)
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 lb. bacon (8 slices)
2 tbsp. snipped parsley
1 (1 3/4 oz.) env. hollandaise or Béarnaise sauce mix
1/4 tsp. dried tarragon, crushed
Pound flank steak to even thickness (about 1/2 inch). Use meat tenderizer according to directions. Score steak diagonally making diamond-shaped cuts.
Meanwhile, cook bacon until almost done, but not crisp. Sprinkle steak with garlic powder and pepper. Place bacon strips lengthwise on steak. Sprinkle with parsley.
Roll up jelly roll style, starting at the narrow end. Skewer with wooden picks (after soaking) or metal turkey picks at 1-inch intervals. Cut between picks with a serrated knife.
Grill over medium coals 7 minutes per side for rare, nine minutes per side for medium.
Meanwhile, in saucepan, prepare hollandaise (I use hollandaise), or Béarnaise sauce according to the directions. Add tarragon to the dry mix. Serve sauce with flank steaks.
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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 seventh book: A Girl's Best Friend. You can read more about it and the author at annalisarusso.com. Follow Annalisa Russo on Twitter, Facebook, BookBub, and Goodreads.