Franken Flank & Bacon Recipe
Paradise’s Extraordinary Franken Flank & Bacon
Makes 6-8 servings
1 (2 to 2 1/2-pound) Fantasma’s Finest Beef Flank Steak
1 (1-pound) package Fantasma’s Finest Sugar Cured Smoked Chopped Bacon Ends (peppered or regular, and depending your bacon preference, raw for soft cook or already cooked to crisp perfection)
4-6 ounces goat or feta cheese (we like Hemme Brothers Cow’s Milk Feta Cheese available in our retail store) or you can choose another less salty, but equally melty cheese)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 teaspoon dried rosemary
- Using a sharp knife, filet knives work the best, trim any thin silver skin off the flank steak.
- Using a tenderizing hammer, pound out flank steak until thickness of steak is half the original size. Liberally season the flank steak with garlic powder, salt, pepper, and lay out flat. Place bacon ends and cheese onto the center of the flank steak length wise.
- Roll the flank steak surrounding the bacon ends and cheese length wise. Net the entire piece with butcher netting or tie with butcher twine. Sprinkle the rosemary around the outside of the roast.
- Heat a large skillet to medium-high heat and roll the flank steak around in the skillet to sear off the piece until the outside is golden brown.
- Lay the entire tied/netted piece into a roasting pan and place, uncovered, in a pre-heated oven at 350 degrees for 50-50 minutes until flank steak is approximately 155-160 degrees internal temperature. (Take care when you are temping the steak that you are not putting the thermometer into the bacon ends and cheese.)
- Remove from oven and let rest for 5-10 minutes covered with foil. Slice the roast across the grain into circles. Serve with roasted potatoes or rice and grilled/sautéed vegetables or with a mixed green salad tossed with your favorite vinaigrette.
