Argentinean Stuffed Flank Steak - onion

Method

• Place steak in shallow glass dish or large resealable plastic bag.
• Top with onions and steak sauce; cover.
• Refrigerate at least 1 hour to marinate.
• Remove steak from marinade; reserve marinade for later use.
• Place steak on cutting board; cover with plastic wrap.
• Pound with rolling pin or meat mallet until slightly flattened.
• Remove plastic wrap.
• Combine dressing, parsley and garlic; spread evenly onto steak.
• Top with peppers and potatoes.
• Roll up tightly, starting at one of the short ends.
• Tie securely with kitchen string at 2-inch intervals.
• Cook bacon in large skillet on medium heat.
• Remove bacon from skillet, reserving drippings in skillet.
• Set bacon aside.
• Add steak to skillet; cook until browned on all sides, turning occasionally.
• Add broth, bay leaf and reserved marinade; bring to boil.
• Reduce heat to low; cover.
• Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min.
• Transfer steak to cutting board; let stand 10 min.
• Remove string; cut steak into 1/2-inch-thick slices.
• Remove and discard bay leaf.
• Spoon broth mixture over steak slices; sprinkle with the reserved bacon.