| 1 1/2 to 2 lb. flank steak |
| 1 t. garlic salt |
| salt and pepper |
| 4 slices bacon |
| 1 medium green pepper, chopped |
| 1 medium onion, chopped |
| 14.5 oz. can stewed tomatoes, undrained |
| 16 oz. tomato sauce |
| 2 t. parsley flakes |
| 2 T. Worcestershire sauce |
| 2 T. soy sauce |
| 5-6 drops hot sauce |
Score surface of steak with knife; rub with garlic salt, salt, and pepper. Cook bacon in large skillet until limp; remove bacon, reserving drippings in skillet. Arrange bacon crosswise over top of steak; secure on side with wooden picks. Brown steak in bacon drippings over medium heat; drain. Add remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour.
Serves 6.