1 lb. beef flank steak
1 clove garlic, cut into halves
1 tsp. salt
1/4 tsp. pepper
4 slices bacon
1 (8 oz.) can tomato sauce
1 med. onion, chopped finely (1/2 c.)
1/4 c. water
1 tbsp. snipped parsley
1/2 tsp. salt
1/8 tsp. dried marjoram leaves

Cut both sides of beef steak into diamond pattern 1/8 inch deep. Rub beef with garlic; sprinkle with 1 teaspoon salt and the pepper. Cut beef lengthwise into halves. Cut each half crosswise into halves.

Fry bacon until limp. Drain bacon, reserving fat. Place 1 slice bacon on each part beef. Roll up, beginning at long side; secure with wooden picks. Fry beef in bacon fat over medium heat until brown; drain. Mix remaining ingredients; pour over beef. Cover and simmer until beef is tender, 45-60 minutes. Remove beef to warm platter; remove wooden picks. Pour sauce over beef.