1 small skirt steak

1 tablespoon chopped parsley

1 tablespoon chopped onion

1 cup stock 1 slice carrot 1 bay leaf

Salt and pepper

Trim the steak; sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a small roasting pan with the stock (or water if you have no stock), carrot and bay leaf and roast for one hour, basting constantly. Serve with tomato or brown sauce.