Mexican Flank Steak

2-1 pound beef flank steaks
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground pepper
1-15 ounce can tamales in sauce
1 tsp instant beef boullion (beef in a mug)
1/4 cup boiling water
1-8 ounce can tomato sauce
1/4 tsp hot pepper sauce (tobasco)  (add more if you like HOT food)
3/4 cup grated Monterey Jack cheese

pound the meat on both sides, sprinkle with the spices, (pound the steaks until slightly tenderized) this only takes a couple of minutes
Unwrap the tamales, and pour into a bowl, seperate and break these up with a fork. Spread the tamale pieces over the steaks. Roll the steaks like a jellyroll. Tie the ends closed with cooking string and place the two rolled steaks into a shallow greased baking pan. Dissolve the beef boullion in the boiling water, add the tomato sauce and hot pepper sauce. Mix well and pour over the steaks
Cover with foil and bake in a 350 degree oven for 1 1/2 hours, basting with the juices often.
Remove the foil and top with the grated cheese, bake for another 10 minutes or until the cheese is completely melted

Serve with mashed, baked, or roasted potatoes, and a vegetable of your choice