Steak
1 small skirt steak 1 cup stock 1 slice carrot 1 bay leaf Salt and pepper 1 tablespoon chopped parsley 1 tablespoon chopped onion 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.