Pretty to look at, delicious to taste
Original recipe yields
4 servings
Cooking day instructions
Pound flank steak to ½-inch thickness. Combine all marinade ingredients and mix well. Place flank steak in 9x13 glass or nonaluminum pan, and pour marinade over meat. Marinate for approximately 3–4 hours.
Remove steak from marinade. Fry bacon until almost done but not crisp. Score steak on both sides. Sprinkle steak with garlic, salt, pepper, parsley, and onion. Place bacon lengthwise on steak. Roll up steak, starting with narrow end. Skewer with wooden picks or tie with cotton string at 1½-inch intervals. Place in freezer bag and pour small amount of marinade over rolled steak. Remove as much air as possible from bag. Freeze, using freezer bag method.
Serving day instructions
Partially thaw steak roll. Cut into 1½-inch slices, between wooden picks or strings, and lay flat to finish thawing. Grill over medium-hot coals for 5–7 minutes per side or until desired doneness is achieved, turning once. (Wooden picks or strings are to be left in place through grilling process and removed just prior to eating.) Serve with fresh mango salsa.
Fresh Mango Salsa
A great, versatile salsa for grilled beef, fish, or chicken
1 large ripe mango, peeled, seeded, and diced
cup finely diced red onion
3 Italian plum tomatoes, seeded and diced
1½ t. finely minced garlic, fresh
1½ T. fresh squeezed lime juice
1 T. finely grated lime zest
1 small jalapeno pepper, cored, seeded, and minced
¼–½ t. salt
2 T. fresh parsley, coarsely chopped
1½ t. sugar (or to taste)
This salsa is best made the day it is served.
In glass bowl, combine all ingredients except parsley. Cover tightly with plastic wrap and chill for at least 30 minutes or up to 4 hours. Just before serving, add parsley and toss. Yields approximately 3 cups.
Hint: If the mango is not as ripe or as sweet as desired, an additional 1–2 t. sugar can be added to the salsa. (Start with smaller amount of sugar and add sparingly until desired sweetness is achieved.)