2 flank steaks (2 1/2 -3 lbs.)

Prick with fork on both sides, sprinkle water on and sprinkle generously with meat tenderizer.

Combine: 1/4 c. sherry 1/4 c. vinegar 1/2 tsp. freshly ground pepper

Pour over the steaks and let stand at least 2 hours, turning occasionally.

Saute 2/3 cup each minced onion and green pepper in 3 tablespoons butter until tender.

Add: 1/4 c. chopped parley 1/2 tsp. salt 1/8 tsp. pepper

Saute 5 more minutes. Remove steaks from marinade onto cutting board. Arrange vegetable mixture lengthwise along centers. Roll, starting with long lower side. Cut slightly on bias in 1 1/2 - 2 inch slices. Wrap each roll up tightly and string on skewers. Arrange on a sheet of foil, brush with marinade. Boil 10-15 minutes depending on desired doneness. Turn once.