Pinwheel Steaks

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INGREDIENTS:

1 beef flank steak, 1-1/2 pounds

INGREDIENTS for Marinade:

2 cups dry red wine
1/2 cup finely chopped green onions
2 bay leaves, crumbled
1 Tablespoon Worcestershire sauce
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1/2 pound bacon
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup minced parsley
1/4 cup finely chopped onion

TO PREPARE:

1. Pound flank steak to 1/2-inch thickness.
2. Combine all Marinade ingredients and mix well. Place flank steak in
     9x13-inch pan and pour Marinade over meat. Marinate in refrigerator
     overnight or up to 72 hours.
3. Remove steak from marinade.
4. Fry bacon until almost done but not crisp.
5. Score steak on both sides.
6. Sprinkle steak with garlic, salt, pepper, parsley and onion. Place bacon
     lengthwise on steak.
7. Roll-up steak, starting with narrow end. Skewer with wooded toothpicks
     at 1-inch intervals.
8. Cut into 1-inch slices and grill over medium-hot coals for 5–7 minutes,
     turning once.