Barbecued Beef Roll

Total Time: 1 hr 55 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil 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.
• 3 brush top of steak with 1/2 cup barbecue sauce.
• 4 sprinkle with 3/4 c shredded cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
• 5 beginning with long side, roll steak tightly and tie with string.
• 6 dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.
• 7 pour remaining barbecue sauce and water over steak.
• 8 cover tightly and cook slowly for 1 1/2 hours or until meat is tender.
• 9 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.
• 10 place steak roll on warm serving platter.
• 11 granish with tomato roses.
• 12 place green pepper slices around roses for leaf effect.
• 13 serve remaining barbedcue sauce with beef roll.
• 14 note:
• 15 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.
• 16 continue wrapping, forming the petals of a rose.
• 17 gently lift tomato rose from finger tip to serving paltter.
• 18 repeat for other roses.