2tablespoonsfresh parsley(snipped into small pieces)
1packetBernaise or Hollandaise sauce(prepared per package directions)
Instructions
Preheat grill to medium.
Partially cook the bacon in the oven or on the stove top until almost done.
While bacon is cooking, score the steak by making thin diamond-shaped cuts on each side no more than ¼ of the way through. Pound the steak with a meat mallet until it is about ¼ inch thick.
Sprinkle steak with garlic powder and black pepper. Place the slices lengthwise on the steak. Sprinkle with the snipped parsley.
Roll up tightly, starting at the narrow end. Secure meat roll with toothpicks or small skewers placed one inch apart. I like to do at least two at opposite angles to keep it secure.
Cut the beef roll into one inch slices between the toothpicks.
Grill over medium heat until medium rare turning once, about ten minutes. Remove from grill, cover with foil and let rest.
While the roulades are resting prepare the Béarnaise sauce per package directions then serve the sauce drizzled on top or on the side for dipping.
Notes
A thinly cut cross rib steak may be used in lieu of the flank steak, skipping the steps for pounding the steak to ¼" thickness.