July 4th, 2011
by Vermont Country Grillstone
Flank Steak, mustard, onions, bacon – that’s it!
Try this recipe for your next party – it is a real treat! Get a flank steak from your butcher; if possible, ask him to butterfly it – if that’s not possible, halve it yourself with a sharp knife – be really careful.
I then put the pieces between plastic wrap and pound with a meat hammer (or wooden mallet) – the thinner, the better.
Remove from the plastic and lay on a flat surface, spread the steak surface with mustard, sprinkle with chopped onions, and cover with strips of bacon.
Roll the flank steaks into cylinders, cut with a sharp knife into 1” thickness, and stick them on a wooden skewer like a lollypop. You can put as many as can fit, but if you have a lot of people, it will go further if you put one or two per stick.
When you have preheated your Grillstone on your grill, or in your oven, brush it with your oil of choice (use a silicone brush).
Grill until good and brown on both sides (in the oven, put the top grill on to brown them) – the bacon and filling keeps the flank steak moist and flavorful.