Prep 0 mins
Cook 0 mins
- 2 -2 1⁄2 lbs full cut round steaks, Steak shoud be 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 cheddar cheese, Shredded
- 1⁄4 cup kernel corn
- 1⁄4 cup green pepper, Chopped
- 1⁄4 cup pitted ripe olives, Chopped
- 1⁄2 cup unbleached all-purpose flour
- 3 tablespoons cooking oil
- 1⁄4 cup water
- 1⁄4 cup cheddar cheese, Shredded
- 2 tablespoons pitted ripe olives, Sliced
- 3 tomato roses
- green pepper slices
- 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.
- 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.