| 1 | * steak shoud be cut ?to ?inch thick and weigh approximately 2 to 2 ?lbs. |
| 2 | ~------------------------------------------------------------------------- combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. |
| 3 | Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. |
| 4 | Brush top of steak with ?cup barbecue sauce. |
| 5 | Sprinkle with ?c shredded cheddar cheese, corn, green pepper and ?cup sliced ripe olives. |
| 6 | Beginning with long side, roll steak tightly and tie with string. |
| 7 | Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. |
| 8 | Pour remaining barbecue sauce and water over steak. |
| 9 | Cover tightly and cook slowly for 1 ?hours or until meat is tender. |
| 10 | During last 5 minutes of cooking time, remove strings and sprinkle top of meat with ?cup shredded cheddar cheese and 2 t sliced ripe olives. |
| 11 | Place steak roll on warm serving platter. |
| 12 | Granish with tomato roses. |
| 13 | Place green pepper slices around roses for leaf effect. |
| 14 | Serve remaining barbedcue sauce with beef roll. |
| 15 | 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. |
| 16 | (pare off only the skin). |
| 17 | Wrap one end of one strip around tip of index finger. |
| 18 | Continue wrapping, forming the petals of a rose. |
| 19 | Gently lift tomato rose from finger tip to serving paltter. |
| 20 | Repeat for other roses |
