Pinwheel Flank Steaks

• 1-1/2 pounds beef flank steak
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Italian seasoning
• 2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons pepper, divided
• 1 teaspoon seasoned salt
• 8 bacon strips, cooked and crumbled
• 2 garlic cloves, minced
• 1/4 cup minced fresh parsley
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt

1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic and set aside.
2. In a shallow dish, combine the oil, vinegar, Italian seasoning, Worcestershire sauce, garlic powder, 1 teaspoon pepper and seasoned salt; add steak and turn to coat. Cover and refrigerate overnight.
3. Drain and discard marinade. Combine the bacon, garlic, parsley, onion, salt and remaining pepper; sprinkle over steak to within 1 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style; tie with kitchen string at 1-in. intervals. Cut into six 1-1/4-in. rolls.
4. Lightly oil grill rack. Grill steak rolls, covered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Cut and remove string before serving.

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

Taken from www.tasteofhome.com/recipes/pinwheel-flank-steaks/ (may not work)