Pepper Stuffed Flank Steak

2 beef flank steaks (1 lb. each)
1¼ tsp. garlic
¼ tsp. white pepper
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, cut into thin slices
1 15oz. can tomato sauce
½ cup finely chopped onion
¼ cup soy sauce
1 tbsp. sugar
1 tsp. dry mustard
1/8 tsp. cayenne pepper
¼ cup oil

With meat mallet, pound each steak to ¾” thickness. Sprinkle steaks with ¾ tsp.
garlic powder and pepper. Arrange green and red pepper strips,
horizontally on steak. Cover with onion slices. Starting at narrow end of
each steak, roll up jelly-roll fashion; tie with kitchen twine. Set aside.

In large jar with screw-top lid, combine remaining ingredients except oil.
Shake to blend. Brush outsides of beef rolls with oil. Lightly oil grid.
Grill steaks, on covered grill, over hot about 30 minutes, turning often,
until done. Brush steaks with tomato-soy mixture during last 10 minutes of grilling.

Makes 6 to 8 servings