Steak San Marino Recipes

Steps:

• Combine flour, salt, and pepper in small bowl.
• Dredge each steak in flour mixture, then place in bottom of crockpot.
• Combine remaining ingredients in small bowl; pour over meat in crockpot.
• Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours.
• Serve steaks and sauce over hot cooked rice.
• *Besure to discard bay leaf before serving.

Steps:

• Heat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.
• Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side.
• Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.

Steps:

• In a large skillet, arrange meat; cover with onion soup mix and tomatoes (cut tomatoes into pieces).
• Sprinkle with oregano, garlic powder, pepper, oil and vinegar.
• Bring to a simmer; cover and cook 1 1/2 hours or until meat is tender.

Steps:

• In a large skillet, arrange meat.
• Cover with other ingredients.
• Simmer covered 1 and 1/2 hours or until meat is tender.

Steps:

• 1. In a large electric skillet (set at 350 degrees), heat oil and red wine vinegar.
• 2. Add steak strips and cook until no longer pink.
• 3. Reduce heat to simmer (200 degrees); then add tomatoes (do not drain), soup mix, garlic, oregano, and black pepper. Cover and cook for about 1 1/2 hours until liquid is reduced and meat is very tender, stirring occasionally.
• 4. Serve over hot cooked egg noodles or rice.