Pack dressing over unscored side of steak.
Roll up as for long jelly roll; secure with skewers or string.
Melt fat in heavy skillet or electric frying pan, and brown steak roll thoroughly over high heat.
Reduce heat to simmer, adding 1 cup hot water and peppercorns and sprinkling meat with vinegar and garlic salt.
Cover tightly, and simmer until tender—1 1/2—2 hours.
Place steak on warm platter, and remove skewers or string.
To liquid in pan add bouillon cube; boil until the latter dissolves.
Make smooth paste of flour and 2 tablespoons cold water, and use to thicken liquid.
Cook 5 minutes.
Dilute with boiling water if necessary, and strain.
Serve gravy in separate dish.
Note: Have butcher score flank steak on 1 side to improve tenderizing during cooking.
Various seasonings may be used, according to your taste.
Leftover stewed tomatoes can replace some of the liquid.
Bottled meat sauces, a spoonful of chili powder or a pinch or two of powdered herbs make an interesting variation.