Instructions: The day before serving or early in the morning prepare cornbread (see part 2). When ready to prepare filled flank steak, crumble cornbread into a 3-quart bowl & set aside. Trim excess fat & connective tissue from steak; if steak is wider than 6 inches across at the shortest side, cut in half to make 2 long, slender pieces. Firmly & evenly pound steak as thin as possible; season with salt and pepper. Set aside. Melt butter in a very large, flatbottomed skillet with an ovenproof handle. Add onions & garlic & cook until onions are clear. Using a slotted spoon, lift out half the onion mixture & add to crumbled cornbread. Mix eggs into cornbread, combining well. If mixture seems too dry, mix in a little milk. Spoon cornbread mixture in a long strip down center of steak (or half down center of each steak half). Roll carefully, patting loose pieces of stuffing back into steak rolls. Secure each steak closed with sharp skewers. Add rolled steak to skillet; brown rapidly, spooning remaining onion mixture over sides of steak & being sure onions dont overbrown. Preheat oven to 350. When steak is uniformly browned, spoon Ranchero or Margarita Jalapeno Sauce over top.

Bake in skillet, uncovered, spooning sauce over meat occasionally, 1 to 1-1/2 hours or until meat is easily pierced to center with a sharp knife & is no longer pink. Cut in slices crosswise to serve.

Makes 8-10 servings.

PEPPERED CORNBREAD: Preheat oven to 400. Place butter in 9- to 10-inch cast-iron skillet or baking pan; set in oven until melted. In bowl, combine corn, cornmeal, jalapenos, eggs, salt, baking soda & baking powder. Stir in melted butter, then cheese. Bake 30-45 minutes.

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