Panlasang Pinoy's beef morcon recipe starts with 2 pounds of flank steak, cut 1/4-inch thick. Marinate the steak in a mixture of 1/2 cup soy sauce and the juice of 1 lemon. Cover and refrigerate for one to three hours. Remove the steak from the marinade and reserve the marinade for later.
Place the steak on a flat surface and line the stuffing in the middle, using 1 medium carrot cut into sticks, 3 medium sweet pickles cut into sticks, 8 ounces of sliced chorizo, and 4 boiled eggs cut into wedges. Arrange the stuffing tightly and roll the steak over it. Use kitchen twine to tie the meat, sealing the stuffing inside the steak.
Dredge the roll in flour, making sure it is completely coated, then pan fry on medium-high heat for about two minutes per side, until the outer part starts to brown. Place the roll in a wide cooking pot. Add 1 cup water, the reserved marinade, and 1 cup beef broth. Heat to a boil, then reduce heat, cover, and simmer for 60 minutes or until the steak is tender.
Add salt and ground black pepper to taste. Slice the morcon into 1/2-inch pieces and serve with the sauce from the pot.