Cook the cornmeal according to directions on package for cornmeal mush.

Cool.

Meanwhile, heat olive oil in a skillet.

Add onion and garlic and fry until lightly browned, about 3 minutes, stirring occasionally.

Remove from heat.

Blend in chili powder, oregano, and parsley.

Separate the sausage into small pieces and add to the skillet along with the cooked cornmeal; mix thoroughly.

Set aside.

Fasten the two flank steaks together, overlapping long sides and threading skewers through both pieces.

Prepare the meat as follows: Moisten each side of meat with water and sprinkle evenly with the meat tenderizer.

Pierce deeply with a two-tined fork at approximately 1/2 inch intervals.

Spread cornmeal stuffing evenly on meat; roll up lengthwise as for jelly roll and secure with skewers.

Place half slices of bacon crosswise on meat; tie with cord.

Place steak, bacon side up, on rack in a shallow roasting pan.

Roast, uncovered, at 425°F 1 hour 15 minutes, or until of desired degree of doneness.

Remove cord, bacon, and skewers; slice.