Flank Steak Ole by Sandy Hoiles Sunnyvale, Ca from The Garlic Lovers Cookbook Vol 2

Flank Steak Ole by Sandy Hoiles Sunnyvale, Ca from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
1 flank steak about 2 to 2 1/2 pounds tenderized
10 cloves fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 15 ounce can tamales, papers discarded and sauce reserved
1/4 cup flour
2 to 3 tablespoons olive oil
1 8 ounce can tomato sauce
1 cup red wine
1/3 cup grated Parmesan Cheese
Method of Preparation
Stretch steak gently, without tearing it into a rectangular shape. Press 3 cloves garli over meat, sprinkle with salt pepper and chili powder. Crumble tamales over steak spreading to within 1 inch of edges. Roll up steak, making a firm roll, but not too tight and tie with string at intervals. or secure with skewers. Dust with flour, shaking off excess. Heat oil in a Dutch oven or a heavy skillet with a lid and brown roll on all sides over medium high heat. Reduce heat to low. Pour tomato sauce over roll. Measure wine into the tomato saucee can and pour into the tamale can with reserved tamale sauce. Press remaining 7 garlic cloves in this sauce, stir and pour around the roll NOT OVER IT. Cover and simmer until tender about 2 to 21/2 hours. Remove from heat and remove string or skewers disturbing the topping as little as possible. Sprinkle with cheese and return to low heat. Cover and cook until cheese melts about 20 minutes. Place the roll on a serving platter and cut into 1 inch slices. Pass sauce separately in a gravy boat or bowl