Recipe(tried): Flank Steak and Pickles

I know this sounds a little offbeat, but it is really good.

Flank Steak and Pickles
(serves 5-6)

Flank steak - about 2-1/2 pounds
Worcestershire - to drizzle
garlic powder - to sprinkle
2-3 large, excellent quality dill pickles
1 12-oz. bottle chili sauce (like Bennett's or Heinz)

With sharp knife, score a diamond pattern about 1/4-inch deep on one side of the flank steak. Sprinkle that side with a little Worcestershire sauce and garlic powder. Turn steak over and season with a little more Worcestershire and garlic powder.

Slice each pickle into eight spears. Spread about 1/3 of the chili sauce on the unscored/inside side of the flank steak. Put pickle spears lengthwise down one long side of the flank steak. Roll flank steak around the pickles and tie on each end and in the middle with kitchen string.

Coat the outside of the roll with the remaining chili sauce and bake, seam side down, at 375F degrees for 1 to 1-1/4 hours, depending on size and desired degree of doneness (don't overcook flank steak, or it gets too tough).

To serve, allow to rest for 5-10 minutes before slicing (remove strings!). Slice across into serving pieces and spoon pan juices over top.