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1
For the beef, mix soy, lemon juice, and sugar, adjusting to make sure it isnt too salty or tart.
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2
(It should taste like a yummy dipping sauce for grilled meat, which, in fact, it is!)
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3
Lay steaks flat on a rimmed baking sheet.
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4
Pour marinade over the beef and rub it in.
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5
Let stand at least 1 hour and up to 2 hours at room temperature.
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6
(Can be covered and refrigerated overnight.)
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7
For the sauce, heat oil in a pot large and deep enough to hold the rolled steaks.
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8
Add onion and garlic; saute until soft, about 5 minutes.
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9
Add tomatoes, fish sauce, and several grinds of pepper.
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10
Simmer until it becomes a chunky sauce, 10 to 15 minutes.
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11
Adjust seasonings, including fish sauce if needed.
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12
Turn off heat and set pot aside.
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13
Transfer 1/2 cup of the sauce to a small bowl.
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14
For the filling, trim chorizo to about 2 inches less than the length of the flank steak and quarter lengthwise (save trimmed portion for another use).
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15
Mix in the 1/2 cup of cooled sauce, along with cheese, pickle relish, raisins and ground pork.
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16
Lay half the ground mixture in a line down the center of the flank steak.
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17
Top with 3 eggs (or 2 if you have shorter flank steaks) and a strip of chorizo on either side.
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18
Working one at a time, roll beef jellyroll style, making sure ends slightly overlap (you may need to remove some of the filling).
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19
If needed, secure seam with a needle and thread, and then wrap steak tightly in butchers twine, knowing it will shrink during cooking.
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20
Sew both ends of the flank steak to seal as welll.
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21
Repeat with remaining flank steak.
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22
Return sauce to a simmer; add rolled flank steaks.
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23
If sauce does not come at least halfway up, add tomato sauce mixed with 1 cup of water and fish sauce to taste, along with the bay leaves.
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24
Simmer, partially covered, over medium-low heat until beef is tender, about 2 hours.
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25
(Form any remaining ground meat filling into little patties and fry them up for a snack.)
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26
When ready to serve, transfer one of the rolls to a cutting board; let rest for a few minutes.
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27
Cut into 1-inch thick slices, being careful the tender steaks do not shred.
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28
Remove and discard all twine and thread.
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29
Return beef slices to the pot for a moment to soak up some of the sauce, or transfer to a plate or platter and spoon sauce over it.
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30
Serve with jasmine rice or egg noodles.
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31
Tips: Using my great grandmothers traditional method, the most time-consuming part of the process was sewing the ends of the flank steak together.
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32
To avoid this step, simply pound the flank steak a little more thinly so that it overlaps the filling.
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33
After that, just tie it with twine.
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34
Ground pork was used for its high fat content and distinct flavor.
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35
If you prefer, use ground beef.
