Cooking on the Edge: Bottom Round Steak with Sweet Chicken Tomato Sauce


Photo by Jesse O Walls

Photo by Jesse O Walls

Jesse O. Walls

Every now and again I like to make new recipes on the spot, just choose a few items from my cabinets and build around them. For this particular recipe, I was making a dinner for my family and wanted to use yum yum sauce, as well as a jar of chicken gravy—from these two ingredients I built this entire recipe and it turned out delicious.


4 bottom round steaks
1 cup Terry Ho’s yum yum sauce
2 cups mild sweet chili sauce
4 cloves garlic
1 tbsp. applewood liquid smoke
¼ cup diced green onions (optional)
sweet chicken tomato sauce (recipe below)

Sweet Chicken Tomato Sauce

½ cup sour cream
2 tsp. pure vanilla extract
1 tsp. barbeque seasoning
1 can diced tomatoes w/green chilies
1 cup chicken gravy
2 tbsp. mild sweet chili sauce


In a large skillet combine yum-yum sauce, 1 ½ cup chili sauce, liquid smoke and garlic. Stir and let simmer for five minutes.

Add steaks to skillet, drizzle with remaining sauce and cover. Let cook over medium heat for 10 minutes before turning meat. Let cook another ten minutes.

Meanwhile, in a small saucepan, combine sour cream, vanilla extract and barbeque seasoning. Stir and let simmer for 5 minutes. Add diced tomatoes, chili sauce and gravy, mix thoroughly. Warm on low heat for an additional 5 minutes, stirring occasionally.

Serve meat with sauce spooned on top. Garnish with green onions if desired.

Bon appétit.