Stuffed Flank Steaks

• 1 12 lbs beef flank steak, pounded to 1/4 inch thick
• 14 cup olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons italian seasoning
• 1 12 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon seasoning salt (like Lowry's)
• 12 lb bacon, cooked and crumbled
• 2 garlic cloves, minced
• 14 cup fresh parsley, minced or 2 tablespoons dried parsley
• 14 cup onion, chopped
• 12 teaspoon salt

1. Combine marinade ingredients and pour over steak in a large ziploc bag.
2. Refrigerate 8 hours.
3. Drain and lay out flat.
4. Combine stuffing ingredients and sprinkle to within 1 inch of edges.
5. Roll up like a jelly roll; tie tightly with cooking twine every 1 inch.
6. Cut with a very sharp knife into 1 1/4 inch rolls.
7. Coat grill with cooking spray.
8. Grill over medium heat for 10-12 minutes per side till meat is 160 degrees.
9. Remove string and serve.

flank steak, olive oil, red wine vinegar, worcestershire sauce, italian seasoning, garlic, black pepper, salt, bacon, garlic, fresh parsley, onion, salt

Taken from www.food.com/recipe/stuffed-flank-steaks-270758 (may not work)