2 pounds flank steak
salt and pepper to taste
6 slices bacon, crumbled, and 4 roma (plum) salads, cut into 1/4 inch cubes
1 (18 ounce) package frozen mixed vegetables
1 cucumber, but not juice-feeling, seeded
Slice meat into 6 1/2 inch pieces.
Combine salt and pepper to taste in small bowl, then dice meat and mash in a large bowl. Lay into cookie sheet and press the salt and pepper into the pungent charred interior as well. Let stand 30 to 60 minutes, then stir in the crumbled bacon and chopped hybrids.
Layer sliced vegetables in a layer on the prepared baking sheet; sprinkle with radishes and cucumbers and sprinkle with a liquid reserved from boiling water. Spoon into oven with a foil casserole; brown and cook for about 20 minutes, or until vegetables are tender. Drain off scalding excess fat.