2 pounds flank steak
juice of 1 lemon
2 cloves garlic,minced
3 tbsp soy sauce
1 medium carrot ,sliced lengthwise into strips
1 red bell pepper,sliced into strips
2 sweet pickle,cut into strips
2 hardboiled egg,quartered
2 hotdog or chorizo de bilbao,sliced into strips
4 slices bacon
2 tbsp vegetable oil
1/4 cup flour
4 cups water
2 cups onions,sliced
1 16-ounce can stewed tomatoes
3 bay leaves
1/2 tsp whole peppercorns
1 1/2 tsp salt
1 tsp cornstarch dissolved in 2 tsp water
Preheat oven to 350
Put the flank steak on a cutting board, and with a long knife,cut it in half parallel to the surface to within 1/2 inch of one side. Open it and lay flat. Pound the cut flank steak with a mallet to flatten it out further.
Combine the lemon juice, garlic and soy sauce, pour the mixture over the meat, and marinate for an hour. Pour off and reserve the marinade.
To stuff the beef, place it on a cutting board or large cookie sheet and arrange the carrots,sausage or hotdog,bacon,sweet pickles, red pepper and hard boiled eggs in alternate rows on top of the meat. Roll the steak carefully from one end to the other likea jellyroll and tie it with a string.
In a large, heavy ovenproof casserole,heat the oil over moderate heat. Dredge the rolled meat in flour and brown it on all sides in the hot oil.
Add the water,reserved marinade,onions,tomatoes,bay leaves,peppercorns and salt. Cover and simmer or bake for 1 1/2 to 2 hours,turning the meat once or twice while cooking.
When the meat is tender, Transfer to a warm serving dish and remove the strings. Allow it to rest for 15 minutes.
Scrape the sides of the casserole dish and pour the liquid through strainer into a saucepan. Bring it just to a boil, add the cornstarch and water mixture and cook, stirring, until it thickens into a gravy.
To serve,slice the rolled steak crosswise and pour gravy over the slices.
Makes 8-10 servings