Steak and Bacon Tournedos
Ingredients
1 to 1 1⁄2-pound beef flank steak
1⁄2 pound bacon, sliced thin
1 teaspoon garlic salt
1⁄2 teaspoon freshly ground pepper
2 tablespoons fresh parsley, chopped
Instructions
1. Using a meat mallet, pound flank steak to even thickness, about 1⁄2-inch thick. (I’ve skipped this step many times with no ill effects, but it seems to work better with the pounding.) Sprinkle flank steak with garlic salt and pepper. Score steak diagonally, making diamond-shaped cuts.
2. In a large skillet over medium heat, cook bacon until almost crisp. Remove from skillet and drain.
3. Sprinkle parsley over flank steak and then top with bacon. Roll flank steak, starting at the narrow end. Cut 5 lengths of butcher twine and tie every 1-2 inches, creating 6 even pieces. Cut between strings to create rounds.
4. Heat large skillet over medium-high heat. Place steak rounds in skillet, cut side down, and cook until desired doneness is reached, flipping halfway through. (5 minutes per side tends to be rare to medium-rare.)
5. Let rest 5 minutes, remove strings, and serve with Béarnaise Sauce.
Comments
This is a family favorite recipe from my mom and one I’ve always loved. It’s one of the things I look forward to most when the butcher has flank steaks in stock. The original recipe is definitely a product of its time and calls for meat tenderizer and hollandaise sauce from a packet – I prefer to skip the tenderizer and make Béarnaise Sauce from scratch. I think that next time I’ll omit the garlic salt and use minced garlic instead, since it was a bit too salty this time around. Still delicious, though!
Shown here with French Fries, Béarnaise Sauce, and Belgian-Style Dipping Sauce.
Person - Mom