Pepper Stuffed Flank Steak
|Beef flank steak||2|
|Garlic powder||1 1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Green pepper||1 , cut into strips|
|Red pepper||1 , cut into strips|
|Onion||1 , cut into thin slices|
|Canned tomato sauce||15 Ounce (1 Can)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
With meat mallet, pound each steak to 1/4-inch thickness.
Sprinkle steaks with 1/4 teaspoon of the garlic powder and the pepper.
Arrange green and red pepper strips horizontally on steaks.
Cover with onion slices.
Starting at narrow end of each steak, roll up jelly-roll fashion; tie with kitchen twine.
In large jar with screw-top lid, combine remaining ingredients except oil.
Shake to blend.
Brush outsides of beef rolls with oil.
Lightly oil grid.
Grill steaks, on covered grill, over hot briquets about 30 minutes, turning often, until done.
Brush steaks with tomato-soy mixture during last 10 minutes of grilling.