I have no idea why this recipe is named San Marco. The dog-eared file card is written in purple ink and must be at least 20 years old, possibly 30. The tried and true, old family favorite entree has been one of those I cook when I’ve gone through my usual repertoire. I ponder…no, not chicken again. Then I remember– I could make Steak San Marco.
The best part is the ease: a no-brainer, no stirring, no mess meal. Very economical, too. The dish simmers on the stovetop for about an hour and a half. A Mediterranean- -garlic and oregano– aroma develops, hence the origin of San Marco? The beef becomes very tender and falls apart in your mouth. I hope you’ll try it.
Steak San Marco
From the files of Debi Lander
- 1 1/2 to 2 pounds round steak, cut up (can use stir-fry beef)
- 1 envelope of dry onion soup mix
- 1 one-pound can of diced tomatoes
- 1 teaspoon dry oregano
- Freshly ground pepper and garlic powder- to taste
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic(or wine) vinegar
Follow these directions in order and don’t stir!
- Spray the bottom of a large skillet with Pam or oil, then arrange the meat.
- Sprinkle the dry onion soup mix over the meat.
- Add the can of tomatoes on top.
- Sprinkle spices on top of the tomatoes. I use about a 1/2 teaspoon of garlic powder.
- Drizzle the olive oil and vinegar on the very top and do NOT stir.
- Simmer on low, covered, for one and one-half hours or until meat is tender.
- Serve on top of noodles with a side salad.
And, if you feel you need a green vegetable, green beans or sugar snaps go well.
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