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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2
to 2 1/2 lbs.
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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 serv
ing paltter. Repeat for other
roses.
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