Ingredients
1
small papaya (about 1 lb), peeled, seeds removed
1
small box (1 1/2 oz) raisins (about 4 heaping tablespoons)
3
teaspoons garlic powder
1
teaspoon salt
1/2
teaspoon pepper
4
thin (1/4 to 1/8 inch thick) boneless beef top round steaks, cut by butcher (each 6 to 8 oz, about 10 inches long and 5 inches wide)
12
pimiento-stuffed queen (large) Spanish olives, each cut into 4 slices, or 1/3 cup sliced green olives
1
small sweet onion, coarsely chopped (1/3 cup)
1
tablespoon drained capers
1
can (15 oz) Progresso™ black beans, undrained
1
can (28 oz) Muir Glen™ organic diced tomatoes, drained
Preparation
In small bowl, mash papaya with fork until fairly smooth but pulpy. Stir in raisins; set aside. In another small bowl, mix garlic powder, salt and pepper.
Place steaks side by side on waxed paper-lined work surface. Sprinkle garlic powder mixture evenly over one side of each steak; pat and press into steak. Turn steaks over; spread about 2 tablespoons papaya mixture in center of each steak. Starting with one short side, tightly roll up each steak; secure end with toothpick.
Spray 12-inch skillet (or 10-inch skillet, 2 inches deep) with cooking spray; heat skillet over medium heat. Add rolls to skillet; cook uncovered over medium heat 5 minutes. Turn rolls; cook 5 minutes longer. Meanwhile, in medium bowl, mix all mojo sauce ingredients.
Pour mojo sauce over steak rolls in skillet. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring and spooning sauce over rolls occasionally, until meat thermometer inserted in center of rolls reads 140°F. Remove toothpicks; serve steak rolls topped with mojo sauce.
