Cover and marinate steaks in refrigerator for one hour, turning once. Remove steaks from marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side or until done, basting occasionally with butter mixture. 10 to 12 servings. Fill these pockets with sliced olives and salt pork which has been cut into small strips.
Brown onions slices in margarine or butter.
Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed.