-
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.
