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Rotisserie Round With Worcestershire Sauce Recipe
|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|
Serving size: Complete recipe
Calories 823 Calories from Fat 230
% Daily Value*
Total Fat 26 g39.4%
Saturated Fat 9.8 g49.1%
Trans Fat 0 g
Cholesterol 118.9 mg39.6%
Sodium 6449.8 mg268.7%
Total Carbohydrates 85 g28.2%
Dietary Fiber 2.5 g10.1%
Sugars 64.2 g
Protein 67 g134.2%
Vitamin A 75.9% Vitamin C 88.2%
Calcium 21.7% Iron 52.7%
*Based on a 2000 Calorie diet
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.