Barbecued Beef Roll

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement