3 pieces medium whole sweet pickles, sliced into 4 long sticks
2 pieces chorizo de bilbao (or beef franks)
½ cup all-purpose flour
3 tablespoons cooking oil
1 cup beef broth
1 tablespoon soy sauce
1 cup water
Salt and ground black pepper to taste
Combine the flank steak with the flank steak marinade in a large bowl. Cover the bowl and place inside the refrigerator. Marinate for 1 to 3 hours.
Lay the marinated flank steak in a plate. Assemble the stuffing in the middle. Start by lining the carrot sticks, sweet pickle sticks, sliced chorizo, and egg. Make sure that the stuffings are close to each other. Roll the flank steak from one end to another to cover the stuffing. Use a kitchen twine to tie the meat. This will seal the stuffing inside.
Meanwhile, heat the oil in a frying pan.
While the oil is starting to heat-up, dredge the rolled flank steak (morcon) in flour. Make sure that the entire piece is coated.
Pan fry the morcon until the outer part turns light to medium brown. This should be around 2 minutes per side.
Remove the pan-fried morcon from the frying pan. Arrange in a wide cooking pot and pour-in water, soy sauce, and beef broth.
Heat the cooking pot and let boil. Cover and simmer for 60 minutes or until the meat gets tender.
Add salt and ground black pepper to taste.
Slice the beef morcon into serving pieces and arrange in a serving plate. Pour the sauce on top.