Nor'easter Supper (Flank Steak Roll Ups)

This is one of my all time favorites from Mom and Dad's cook book.
I used the marinade shown below. This marinade is from a Michael Field cookbook. The Adolph's meat marinade is a little salty. I knew we were going to get a lot of snow this evening. So I made the marinade this morning.

The recipe for the roll ups is a little different from what was originally in the book. Mom and Dad made some updates to the soft copy and I didn't update my book.
I didn't pre-cook the bacon. I used a strip for each roll up and cut off the excess. Make sure the bacon doesn't overlap or it won't cook as well. I fried the extra bacon ends and put it on the salad we served with the meal.

FLANK STEAK ROLL-UPS

1 flank steak
1 envelope Adolph's meat marinade*
1/4 cup Italian salad dressing
2 tbsp water
6-8 strips bacon, precooked in 375 F oven for 10 minutes
1 can (4 oz) mushrooms

Mix dry marinade, salad dressing and water and pour into large Pyrex baking dish. Moderately pound flank steak on both sides and marinate for at least an hour.
Cut flank steak across grain in 1 inch strips. Roll up strips, wrap with bacon and skewer with two toothpicks. (If this results in rolls larger than 2 1/2 inches in diameter, cut strips in half and re-roll.)

Stand rolls on end on broiler pan and broil 4 ½ minutes on one side then 3 minutes on other side. If bacon is not done to desired crispness, turn on edge for a minute or so. For medium rare, total time should not exceed 7 1/2 minutes. Heat mushrooms and drain; add tbsp butter and drippings from broiler pan. Serve with the steak roll-ups. Serves 2. (Rev. 9/12/92)

*If time allows (6-8 hrs) use this marinade:
1/2 Cup Vegetable Oil
4 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/2 Tsp coarsely ground black pepper
1 Large Bay Leaf, crumbled
2 cloves Garlic, Minced
1 Tbsp finely chopped parsley