Ingredients

1 1/2 lbs flank steak
1 potato, shredded
1 tablespoon onion, chopped
1 tablespoon green bell pepper, seeded and chopped
1 teaspoon pimientos, chopped
1 teaspoon parsley, chopped
kitchen string
3 tablespoons canola oil
1 can onion soup
1 1/2 tablespoons cornstarch
1/2 cup water

Directions

Cut 1/4 inch deep slits in a crosshatch pattern across both sides of flank steak.Combine next 5 ingredients and salt to taste in bowl.Spread mixture on meat.Roll up and tie securely with string.Heat oil in heavy non-stick skillet over medium high heat.Saute steak 2 minutes per side until browned.

Discard drippings.Stir in soup, reduce heat to very low, cover cover and simmer 1 and 1/2 hours, Transfer to platter.Pour pan juices into glass measuring cup.If necessary, add enough water to equal 1 cup.Combine cornstarch and 1/2 water in a jar with a tight fitting lid, Shake vigorously and stir into pot along with measured liquid.Sir over medium heat until thickened.Cut rolled meat crosswise into 1 inch slices.serve with sauce poured meat.