|Catsup||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Instant meat tenderizer||1 Tablespoon|
|Round steak eye||3 Pound (One 2 1/2 Or 3 Inch Piece)|
Combine catsup, Worcestershire, water, chili powder, salt, and garlic for sauce; simmer slowly 30 minutes.
Meanwhile, use tenderizer on steak cording to label directions.
Center steak on spit as shown and tie securely with cord.
Insert meat thermometer.
Roast in electric barbecue rotisserie or slowly over charcoal ' on motorized spit, about 1 1/2 hours or to desired doneness, basting frequently with the ' sauce.
Meat thermometer will read 140° for rare, 160° for medium, or 170° for well done.