Title: Barbecued Beef Roll
Categories: Beef
Yield: 6 Servings

1		Round Steak,full cut *
3/4	c	Catsup
1/3	c	Chili Sauce
1/4	c	Brown Sugar
1/4	c	Wine Vinegar
2	tb	Steak Sauce
1/2	ts	Cumin
1/2	ts	Chili Powder
1	ts	Meat Tenderizer
1/2	ts	Salt
1/2	ts	Pepper
3/4	c	Cheddar cheese,shredded
1/4	c	Whole Kernal Corn
1/4	c	Green pepper,chopped
1/4	c	Ripe olives,pitted,chopped
1/2	c	Flour,all-purpose,unbleached
3	tb	Cooking Oil
1/4	c	Water
1/4	c	Cheddar cheese,shredded
2	tb	Olives,ripe,sliced,pitted
3		Tomato Roses
		Green Pepper Slices
2 1/2	lb	.

* - Steak shoud be cut 1/2" to 3/4" thick and weigh approximately 2 to

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 cup 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 tablespoons sliced ripe olives. Placesteak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbecue 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" long and 1" 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.

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