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1
Place steak in shallow glass dish or large resealable plastic bag.
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2
Top with onions and steak sauce; cover.
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3
Refrigerate at least 1 hour to marinate.
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4
Remove steak from marinade; reserve marinade for later use.
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5
Place steak on cutting board; cover with plastic wrap.
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6
Pound with rolling pin or meat mallet until slightly flattened.
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7
Remove plastic wrap.
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8
Combine dressing, parsley and garlic; spread evenly onto steak.
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9
Top with peppers and potatoes.
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10
Roll up tightly, starting at one of the short ends.
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11
Tie securely with kitchen string at 2-inch intervals.
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12
Cook bacon in large skillet on medium heat.
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13
Remove bacon from skillet, reserving drippings in skillet.
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14
Set bacon aside.
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15
Add steak to skillet; cook until browned on all sides, turning occasionally.
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16
Add broth, bay leaf and reserved marinade; bring to boil.
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17
Reduce heat to low; cover.
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18
Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min.
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19
Transfer steak to cutting board; let stand 10 min.
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20
Remove string; cut steak into 1/2-inch-thick slices.
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21
Remove and discard bay leaf.
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22
Spoon broth mixture over steak slices; sprinkle with the reserved bacon.
