2 pounds full cut round steak (2 to 2 1/2 lbs.), cut 1/2 to 3/4-inch thick
3/4 cup catsup
1/3 cup chili sauce
1/4 cup brown sugar
1/4 cup wine vinegar
2 tablespoons steak sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon meat tenderizer
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded cheddar cheese
1/4 cup whole kernel corn
1/4 cup chopped green pepper
1/4 cup chopped pitted ripe olives
1/2 cup unbleached all-purpose flour
3 tablespoons cooking oil
1/4 cup water
1/4 cup shredded cheddar cheese
2 tablespoons sliced pitted ripe olives
3 tomato roses
green pepper slices
Servings: 6
1. Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chili powder in small saucepan; cook slowly 20 minutes.
2. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 cup shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
3. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
4. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 tablespoons sliced ripe olives. Place steak roll on warm serving platter.
5. Garnish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbecue sauce with beef roll.
6. Tomato Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and continuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving platter. Repeat for other roses.
3/4 cup catsup
1/3 cup chili sauce
1/4 cup brown sugar
1/4 cup wine vinegar
2 tablespoons steak sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon meat tenderizer
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded cheddar cheese
1/4 cup whole kernel corn
1/4 cup chopped green pepper
1/4 cup chopped pitted ripe olives
1/2 cup unbleached all-purpose flour
3 tablespoons cooking oil
1/4 cup water
1/4 cup shredded cheddar cheese
2 tablespoons sliced pitted ripe olives
3 tomato roses
green pepper slices
Servings: 6
1. Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chili powder in small saucepan; cook slowly 20 minutes.
2. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 cup shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
3. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
4. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 tablespoons sliced ripe olives. Place steak roll on warm serving platter.
5. Garnish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbecue sauce with beef roll.
6. Tomato Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and continuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving platter. Repeat for other roses.
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