Carne Rellena

• 2½ lb. flank steak, in a piece
• 3 cloves garlic, crushed
• 1½

Spread the steak with a mixture of garlic, salt, pepper and orégano, stopping about ¼ inch from the edges of the steak. Cut the ham into thin strips and arrange in a layer on top of the garlic mixture. Scrape the carrot and cut into very thin slices with a vegetable peeler and arrange over the ham. Mix the hot pepper and onion together, spread on top of the carrot. Arrange the slices of egg dow