Flank Steak
Recipe by: Joy Melton
Servings: 4 to 6
2 pound flank steak, scored
1 clove garlic, halved
1 teaspoon salt
1/4 teaspoon pepper
4 to 6 slices bacon
1/2 cup flour
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/8 teaspoon marjoram leaves
1 tablespoon snipped parsley
1/2 cup finely chopped onion
Rub steak with garlic; season with 1 teaspoon salt and the pepper. Cut meat crosswise into 4 to 6 serving pieces. In large skillet, partially cook bacon. Drain bacon; reserve drippings in skillet. Place slice of bacon on each piece of meat; roll up and secure with wooden picks. Coat rolls with flour. Brown rolls in reserved bacon drippings over medium heat. Stir together tomato sauce, 1/2 teaspoon salt, the marjoram leaves, parsley and onion; pour over meat. Cover tightly; simmer 45 to 60 minutes or until tender. Place rolls on warm platter; remove wooden picks. Heat sauce to boiling, stirring constantly; pour over rolls.
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