Barbecued Beef Roll
Submitted by puttytat72
Stuffed beef round steak rolled with cheddar, corn, olives, and green pepper, then braised in a sweet-tangy homemade BBQ sauce with cumin and chili. A showstopper dinner that feeds six.
YIELD
6 servingsPREP
10 minCOOK
90 minREADY
100 minThis is the kind of recipe that makes people set down their forks and ask, “How did you DO that?"
You take a pounded round steak, layer it with cheddar cheese, corn, olives, and green pepper, then roll it tight and braise it low and slow in a from-scratch barbecue sauce spiked with cumin and chili powder.
The result is a tender, spiraled beef roll that slices into gorgeous pinwheels with pockets of melted cheese running through every bite.
Garnished with handmade tomato roses (yes, really), this is dinner-party food that looks like it took all day but mostly just requires patience while the oven does the heavy lifting.
Chef Tips
- Pound the steak evenly to about ¼ inch so it rolls without cracking. Uneven thickness means uneven cooking.
- Tie the roll with kitchen string at 1-inch intervals for a tight, clean spiral when you slice.
- Let the roll rest 10 minutes before slicing so the cheese filling stays put instead of oozing out.
- The homemade BBQ sauce makes extra. Save it for dipping or drizzle it over the sliced roll on the platter.
Ingredients
Directions
Combine ketchup, 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 ½ cup barbecue sauce.
Sprinkle with ¾ cup shredded Cheddar cheese, corn, green pepper and ¼ 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 1½ hours or until meat is tender.
2 tablespoons lives, ripe, pitted, sliced During last 5 minutes of cooking time, remove strings and sprinkle top of meat with ¼ cup shredded Cheddar cheese and 2 tablespoon 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 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 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.
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