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Begin preparation one day in advance.

A 2-pound flank steak
2 medium tomatoes, peeled and chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon chopped parsley
1 teaspoon prepared mustard
1 teaspoon Worcestershire
1/2 teaspoon dried thyme
1 bay leaf, crumbled
Salt and pepper to taste
Beef stock (or beer, if you prefer)
Softened butter
Fresh breadcrumbs

Spread one side of the flank steak with a mixture of the tomatoes, onion, garlic, parsley, mustard, Worcestershire, thyme, bay leaf and salt and pepper. Roll the meat with the grain and tie it securely with cord. Put in a casserole and refrigerate overnight.
Cover the meat with equal amount of beef stock or beer and water and bring liquid to a boil. Reduce heat and simmer, partially covered, for about 2 hours, or until the meat is tender and the liquid is reduced.
Remove steak, brush it with softened butter and roll it in breadcrumbs. Bake about 15 minutes at 400 degrees F. or until crumbs are slightly brown. Slice meat and arrange on heated platter. Heat the sauce and serve in sauceboat. Makes 4 to 6 servings.

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