Flank Steak, Spanish

Ingredients

• 1 pound Flank steak
• 2 tablespoons All-purpose flour
• 1 teaspoon Chile powder
• 1 teaspoon Salt
• 2 tablespoons Butter (or vegetable shortening) (Originally lard or melted suet. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 1/2 cup Bread crumbs
• 1/2 cup Tomato, chopped
• 1/4 cup Onion, chopped
• 1/2 teaspoon Oregano
• 1 leaf Bay leaf
• 1/2 cup Tomato sauce

Instructions

1. 1Have the butcher score the flank steak in a criss-cross pattern. This helps the steak cook evenly and absorb flavors. In a small bowl, mix together the flour, salt, and chile powder.
2. 2Rub the seasoned flour mixture all over the scored flank steak. Spread the butter (or shortening) evenly over the steak. In a separate bowl, combine the bread crumbs, chopped tomato, chopped onion, oregano, bay leaf, and a pinch of salt. Spread this filling evenly over the steak.
3. 3Carefully roll up the flank steak, starting from one short end. Tie the rolled steak securely with kitchen twine at intervals to hold it together.
4. 4Preheat oven to 300°F (150°C). Place the rolled steak in a baking dish. Pour the tomato sauce over the top and add a pinch of salt. Cover the dish and bake for 2-3 hours, or until the steak is tender. Check occasionally and add a little water if the sauce seems to be drying out.