Ingredients

1 teaspoon garlic salt (or 1/2 and 1/2 garlic powder and salt)
1 teaspoon onion powder
1 teaspoon black pepper
1 (2 lb) beef flank steak
4 slices bacon
1 medium onion, chopped
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 cup grape jelly
1 cup ketchup

Directions

Sprinkle steak with seasonings.Place in a shallow pan or double plastic bag, set aside.In large skillet, fry bacon until crisp; remove and chop up into small pieces.Do not drain grease; add onion; saute until golden.add remaining ingredients and bacon.Stir and simmer until jelly melts and mixture is smooth; stir occasionally.Pour half of sauce over steak, toss; cover or seal. Store extra sauce in a sealed container in fridge until needed.let steak marinade for at least 1 hour.drain and discard extra sauce from marinating steak, grill as desired brushing occasionally with remaining sauce.Heat any leftover sauce and serve with sliced steak.