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Flank Steak Casserole

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2 pounds flank steak, scored
2 tablespoons salad oil
1 clove garlic, minced
1 small lemon, thinly sliced
4 whole cloves
2 beef bouillon cubes
2-2/3 cup instant rice
cup sliced stuffed olives
2 large peeled tomatoes, thickly sliced


Brown steak in oil in skillet. Add next 4 ingredients and 1 cup water. Simmer, covered, for 1 to 2 hours. Strain pan drippings. Add enough water to measure 3 cups liquid. Pour into saucepan. Bring to a boil; stir in rice. Cover and remove from heat; let stand for 15 minutes. Toss rice with olives. Pour into 3 quart casserole. Place steak on rice. Top with tomato slices.

Bake, covered, at 350 degrees for 30 minutes.

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