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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 1/2 | pounds | Round Steak » 1/2 to 3/4-inch thick | ||
| 3/4 | cup | Catsup | ||
| 1/3 | cup | Chili sauce | ||
| 1/4 | cup | Brown Sugar |
Brown Sugar
Brown sugar is a type of sweetener made from white sugar mixed with molasses. It has a rich flavor and moist texture, perfect for baking cookies, cakes, and sweet sauces.
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It adds depth and |
|
| 1/4 | cup | Wine Vinegar | ||
| 2 | tablespoon | Steak Sauce | ||
| 1/2 | teaspoon | Cumin | ||
| 1/2 | teaspoon | Chili Powder | ||
| 1 | teaspoon | Meat Tenderizer | ||
| 1/2 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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|
|
| 1 | cup | Cheddar Cheese » shredded, divided | ||
| 1/4 | cup | Corn | ||
| 2 | small | Green peppers | ||
| 1/4 | cup | Olives » chopped | ||
| 1/2 | cup | Unbleached All-Purpose Flour | ||
| 3 | tablespoon | Cooking Oil |
Cooking Oil
Cooking oil - pronounced 'KUHK-ing OY-ul' is a broad term that refers to different types of plant, animal, or synthetic fats used in frying, baking, and other types of cooking.
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It's also used in |
|
| 1/4 | cup | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 3 | large | Tomato Roses |
Tomato Roses
To create tomato roses for garnish, use a very sharp knife to pare the skin of tomatoes in a continuous strip, about 10 inches long and 1 inch wide. Wrap one end around
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 45 Minutes | 1 Hour 50 Minutes | 2 hours 35 minutes |
Directions:
- 1 Green Pepper is for chopping, slice the other for garnish.
1. To make the barbecue sauce, in a small saucepan, combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin, and chili powder.
2. Cook over low heat for 20 minutes, stirring occasionally.
3. Remove the bone from the steak if present. Sprinkle both sides of the steak with meat tenderizer, salt, and pepper.
4. Wrap the steak in plastic wrap and pound the steak with a mallet to tenderize.
5. Lay the steak flat and brush the top with 1/2 cup of the prepared barbecue sauce.
6. Evenly sprinkle the steak with 3/4 cup shredded Cheddar cheese, corn, chopped green pepper, and the chopped ripe olives.
7. Starting at the long side of the meat, roll the steak tightly.
8. Tie with kitchen string to secure it in shape and dredge the rolled steak in flour.
9. Heat cooking oil in a large skillet or electric frying pan and brown the roll lightly on all sides.
10. Pour the remaining barbecue sauce and 1/4 cup water over the steak.
11. Cover tightly and simmer for about 1 1/2 hours or until the meat is tender.
12. In the last 5 minutes of cooking, remove the strings. Top the beef roll with an additional 1/4 cup shredded Cheddar cheese.
13. Transfer the beef roll to a warm serving platter.
14. Garnish with tomato roses and green pepper slices, and serve the remaining barbecue sauce on the side.
Submitted by Camila M. | May 23rd, 2024 See all of Camila M.'s Recipes.
Filed Under:
Tested and True
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