1 1/2 lb. flank steak
Instant non-seasoned meat tenderizer
1 teaspoon. garlic clove salt
1/2 teaspoon. freshly ground pepper
1/2 lb. bacon
2 tablespoons of. snipped parsley
1 (1 3/4 oz.) env. hollandaise sauce mix
1/4 teaspoon. dried tarragon, crushed
Pound flank steak to even thickness (about 1/2 inch). Use meat tenderizer based on directions.
Meanwhile, prepare bacon until almost done, although not crisp. Sprinkle steak with garlic clove pepper and salt. Score steak diagonally making gemstone shape cuts. Place bacon strips lengthwise on steak. Sprinkle with parsley.
Roll-up jelly roll fashion beginning at narrow finish. Skewer with wooden picks at 1 " times. Cut 1 " slices with serrated knife. Grill over medium coals fifteen minutes turning once for rare.
Meanwhile, in saucepan, prepare hollandaise sauce mix based on directions, adding tarragon towards the dry mix. Serve sauce with flank steaks.
(When Fr. Nicholson was pastor, I offered this two occasions (second by popular demand) in the Bishop's dinner following Confirmation.)