1 1/2 to 2 lb. flank steak
1 tsp. garlic salt
Salt and pepper
4 slices bacon
1 med. green pepper, chopped
1 (14 1/2 oz.) can stewed tomatoes
2 (8 oz.) cans tomato sauce
2 tsp. parsley flakes
2 tbsp. Worcestershire
2 tbsp. soy sauce
5-6 drops hot sauce

Score surface of steak with knife. Rub with seasonings. Cook bacon in large skillet until limp. Remove and reserve drippings. Arrange bacon crosswise over steak and secure with toothpicks. Brown steak in bacon drippings over medium, drain. Add remaining. Bring to a boil. Cover and simmer on low 1 hour.