Spanish Roast...Carne Mechada... Recipe

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Ingredients

1 3/4 pound to 2 pound flank steak, pounded to about 1/3-inch thick
1 medium onion, chopped
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 green onions, minced
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon cumin seeds, toasted and ground
salt to taste
freshly ground black pepper to taste
Filling:
4 slices cooked bacon, crumbled
1 medium carrot, grated
1 small baking potato, parboiled, peeled and grated
1/4 cup chopped fresh parsley
1 to 2 fresh serrano peppers, minced (or Anaheims or pasilla's, if you don't want the heat)
2 green onions, sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon cumin seeds, toasted and ground
beef stock
cheesecloth
kitchen string
minced fresh parsley and slice green onions, for garnish

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