Rotisserie Round With Worcestershire Sauce
|Eye of round steaks||1 (2 1/2 To 3 Inch)|
|Instant meat tenderizer||1 Teaspoon (Nonseasoned)|
|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|
Sprinkle all sides of steak evenly with tenderizer, using 1/2 teaspoon per pound.
Do not use additional salt.
To ensure penetration pierce all sides deeply at 1/2 inch intervals with a long-tined fork.
Meanwhile combine remaining ingredients for sauce and simmer slowly for 30 minutes.
Center steak on spit and tie securely with cord.
Roast slowly over coals on motorized spit about 1 1/2 hours or to desired doneness, basting frequently with the sauce.
Meat thermometer will read 140Â° for rare, 160Â° for medium, or 170Â° for well done.
To serve, slice steak on bias, across grain; pass the extra sauce.