Flank Steak Fixup
|Flank steak||2 Pound, scored|
|Garlic||1 Clove (5 gm), halved|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Tomato sauce||8 Ounce|
|Marjoram leaves||1⁄8 Teaspoon|
|Snipped parsley||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
Rub steak with garlic; season with 1 teaspoon salt and the pepper.
Cut meat crosswise into 4 to 6 serving pieces.
In large skillet, partially cook bacon.
Drain bacon; reserve drippings in skillet.
Place slice of bacon on each piece of meat; roll up and secure with wooden picks.
Coat rolls with flour.
Brown rolls in reserved bacon drippings over medium heat.
Stir together tomato sauce, 1/2 teaspoon salt, the marjoram leaves, parsley and onion; pour over meat.
Cover tightly; simmer 45 to 60 minutes or until tender.
Place rolls on warm platter; remove wooden picks.
Heat sauce to boiling, stirring constantly; pours over rolls.