1 flank steak 2 Tablespoons bacon fat 1-1/2 cups minced onion 3/4 cup chopped celery 1/2 cup finely chopped green pepper 3 garlic cloves, minced 1 teaspoon thyme salt and freshly ground black pepper 1 teaspoons gf hot sauce 4 cups crumbled gf corn bread 2 eggs lightly beaten 2 Tablespoons hot green chili peppers 2 Tablespoons finely chopped parsley 3 Tablespoons peanut oil 1/2 cup chopped tomatoes 1/2 cup chopped carrots 1 bay leaf 1 cup gf beef broth Chili powder to taste
Preheat oven to 350°F.
Lay flank steak on a flat surface and slice in half crosswise, resulting in 2 thin flank steaks.
In a medium skillet, heat bacon fat, 1 cup onion, 1/2 cup celery, green pepper and 1 garlic clove. Cook slowly until vegetables are tender. Add 1/2 teaspoon thyme and gf hot sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
In a large mixing bowl, combine gf cornbread, eggs, green chilis, and parsley. Add vegetable mixture; toss until thoroughly combined.
Spread equal parts of cornbread filling on each flank steak. Roll up steaks and tie both rolls in several places with string. Season rolls with salt and freshly ground black pepper.
In a large oven-safe skillet, heat peanut oil over medium-high heat. Brown flank steak rolls on all sides. Pour off most of the fat and add remaining onion, celery, garlic, thyme, tomatoes, carrots, bay leaf and beef broth. Cover and bake for about 1 hour or until tender. Transfer to a serving platter and slice.
Strain gravy into the saucepan. Remove surface fat and add chili powder. Adjust seasonings to taste with salt and freshly ground black pepper. Bring broth to a boil. Serve hot with flank steak rolls.
Prepare the gf cornbread a day ahead of time to minimize the time in preparing this delicious dish.