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Barbecued Beef Roll

Category: Beef

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

1 each Full Cut Round Steak *
3/4 cup Catsup
1/3 cup Chil Sauce
1/4 cup Brown Sugar
1/4 cup Wine Vinegar
2 tbsp Steak Sauce
1/2 tsp Cumin
1/2 tsp Chili Powder
1 tsp Meat Tenderizer
1/2 tsp Salt
1/2 tsp Pepper
3/4 cup Shredded Cheddar Cheese
1/4 cup Whole Kernal Corn
1/4 cup Chopped Green Pepper
1/4 cup Chopped Pitted Ripe Olives
1/2 cup Unbleached All-purpose Flour
3 tbsp Cooking Oil
1/4 cup Water
1/4 cup Shredded Cheddar Cheese
2 tbsp Sliced Pitted Ripe Olives
3 each Tomato Roses
1 each Green Pepper Slices

Instructions:

* 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.