Categories: Beef 
      Yield: 6 servings 
  
      1 ea Full Cut Round Steak *            3/4 c  Shredded Cheddar Cheese 
    3/4 c  Catsup                            1/4 c  Whole Kernal Corn 
    1/3 c  Chil Sauce                        1/4 c  Chopped Green Pepper 
    1/4 c  Brown Sugar                       1/4 c  Chopped Pitted Ripe Olives 
    1/4 c  Wine Vinegar                      1/2 c  Unbleached All-purpose Flour 
      2 tb Steak Sauce                         3 tb Cooking Oil 
    1/2 ts Cumin                             1/4 c  Water 
    1/2 ts Chili Powder                      1/4 c  Shredded Cheddar Cheese 
      1 ts Meat Tenderizer                     2 tb Sliced Pitted Ripe Olives 
    1/2 ts Salt                                3 ea Tomato Roses 
    1/2 ts Pepper                              1 x  Green Pepper Slices 
  
  *     Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 
  to 2 1/2 lbs. 
  ~------------------------------------------------------------------------- 
  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 serving paltter.  Repeat for other 
  roses.