Ingredients Jump to Instructions ↓

  1. 1 ea Full Cut Round Steak

  2. 3/4 c Catsup

  3. 1/3 c Chil Sauce

  4. 1/4 c Brown Sugar

  5. 1/4 c Wine Vinegar

  6. 2 T Steak Sauce

  7. 1/2 t Cumin

  8. 1/2 t Chili Powder

  9. 1 t Meat Tenderizer

  10. 1/2 t Salt

  11. 1/2 t Pepper

  12. 3/4 c Shredded Cheddar Cheese

  13. 1/4 c Whole Kernal Corn

  14. 1/4 c Chopped Green Pepper

  15. 1/4 c Chopped Pitted Ripe Olives

  16. 1/2 c Unbleached All-purpose Flour

  17. 3 T Cooking Oil

  18. 1/4 c Water

  19. 1/4 c Shredded Cheddar Cheese

  20. 2 T Sliced Pitted Ripe Olives

  21. 3 ea Tomato Roses

  22. 1 x Green Pepper Slices

Instructions Jump to Ingredients ↑

  1. * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~-- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. 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 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. 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. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing 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 paltter. Repeat for other roses.


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