Mexican Stuffed Rolled Steak

• 1 1/2 lb beef top round steak, sliced 1/2 inch thick (this may be 2 slices)
• 1 1/2 tsp salt
• 1/2 tsp oregano
• 1/4 tsp pepper
• 4 oz thinly sliced smoked ham
• 2 medium tomatoes, chopped
• 1 jalapeno pepper, seeded and chopped fine
• 1 clove garlic, chopped fine
• 1 medium onion, chopped
• 1/4 fine dry breadcrumbs
• 1-2 medium carrots
• 1 hard boiled egg, cut lengthwise into fourths
• 2 tbsp vegetable oil
• 3/4 cup water
• 1 tbsp apple cider vinegar
• 1 tsp Worcester sauce
• 1 bay leaf

1. Trim fat from beef and pound with mallet until 1/4 inch thick. Sprinkle with salt, pepper and oregano. Arrange ham evenly on beef. Top with tomatoes, onions, pepper, breadcrumbs and garlic.
2. Cut carrot lengthwise into sixths. Arrange on ham in strips across the short side of the steak (you will roll from the short side). Place egg slices in a row same as the carrots. Sprinkle with salt. Carefully roll up beef, starting with the short side and tie with string or fasten with toothpicks.
3. Heat oil in large ovenproof skillet. Transfer beef and brown quickly on all sides. Add water, vinegar, worcester and bay leaf. Cover and cook in 325 oven until tender, about 1 1/2 hours. Remove string or toothpicks, slice crosswise into 1 inch slices. Serve with broth.

beef, salt, oregano, pepper, ham, tomatoes, pepper, clove garlic, onion, breadcrumbs, carrots, egg, vegetable oil, water, apple cider vinegar, worcester sauce, bay leaf

Taken from www.epicurious.com/recipes/member/views/mexican-stuffed-rolled-steak-51272201 (may not work)