* 1 small potato, peeled and grated
* 1 medium carrot, grated
* 2 serrano chile, minced
* 4 slices bacon, cooked, drained and chopped
* 1/4 cup chopped cilantro, used in a few places
* 2 cups liquid beef broth
* 3 Chipotle chiles in adobo, chopped finely
* 1/2 cup Italian-style dressing, used in a few places
* 6 ancho chiles, soaked in hot water then chopped (about 1 cup)
* 1 tablespoon dried oregano
* 2 lb. beef flank steak (falda de res)
* kitchen string

Preparation:

1) Pour the broth, 1/4 cup italian dressing, the ancho chiles and oregano in blender, and blend at medium speed for 1 minute. Pour this blended mixture in a bowl, then put the meat in. Turn the meat in this marinade to make sure it is well coated in it; close the bowl with plastic wrap to seal it; set the Meat to marinate in the refrigerator overnight, turning it occasionally if possible.

2) Mix the potatoes, carrots, serrano chile, chipotles with adobo, bacon and 2 tablespoons cilantro; reserve. Take the meat out of the marinade, saving the marinade for later. Put the meat on a clean work surface. Spread potato mixture evenly over the meat until you reach 1/2 inch from the edges. Roll the meat tightly, starting with one of the short ends. Tie it with kitchen string, one string every 2 inches; reserve.

3) Heat 1/4 cup italian dressing in large skillet over medium-high heat setting. Add meat, cook until completely browned, turning occasionally. Add the reserved marinade, bring it to a boil. Reduce heat to low, put lid.

4) Cook for 1 hour and 45 minutes or until the meat is no longer pink in the center (160 degrees F). Put it on a cutting board, let stand for 10 minutes.

5) Remove the kitchen string and cut into slices 1/2 inch thick. Place steaks on a platter. Cover the slices of meat with the sauce, sprinkle the meat with remaining 2 tablespoons cilantro.

Serve with a mixed greens with lettuce salad and you're set...