Steak and bacon tournedos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef flank steak |
| Instant unseasoned meat | ||
| Tenderizer | ||
| 10 | slices | Bacon |
| 1 | teaspoon | Garlic salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Snipped parsley |
| 1¾ | ounce | Env hollandaise sauce mix |
| ¼ | teaspoon | Tarragon |
Directions
Pound steak evenly about 1" thick. Apply tenderizer according to pack directions. Meanwhile, cook bacon until almost done, but not crisp.
Sprinkle steak with garlic salt & pepper. Score meat diagonally, making diamond shape cuts. Place bacon lengthwise on steak. Sprinkle with parsley. Roll up jelly roll style, starting at narrow end.
Skewer with wooden picks at 1" intervals. Cut into eight 1" slices with serrated knife. Grill over med coals for 8 minutes. Turn; grill 7 minutes more for rare. Meanwhile, in saucepan prepare sauce mix according to directions, adding tarragon to dry mix. Remove picks from meat & serve with sauce.
File