This was a nice way to dress up flank steak, and is a good basic recipe for "fine-tuning" to meet your personal tastes. My changes: I didn't have tenderizer, so I decided to marinade for 1.5 hours in 1Tbs red wine vinegar, 1/4 cup canola oil, and 4 big cloves chopped garlic. In addition to the bacon, I added shredded parmesan and thick-sliced mushrooms. I used regular salt instead of seasoned salt, and no garlic powder. I also soaked the toothpicks to prevent burning. Next time I'm going to add either cooked rice or barley, and roasted red peppers.
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