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Catholic Recipe: Steak Siciliano


  • 1 cup Burgundy wine
  • 1 small garlic clove, minced
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon oregano
  • 1 small onion, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons prepared horseradish
  • 2 Tablespoons minced parsley
  • 2 Tablespoons prepared mustard
  • 1 Tablespoon sugar
  • 2 Tablespoons butter or margarine
  • 2-1/2 pounds round steak, cut about 1-1/2 inches thick
  • seasoned meat tenderizer


Serves: 6

Yield: 2 1/2 pounds round steak

Prep Time: 5 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: Italy


Food Categories (2)

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The steak is tenderized and marinated in a burdundy wine sauce until broiled. Allow several hours for maridinade.


Combine first 12 ingredients; heat until butter or margarine melts. Cool to room temperature. Meanwhile, sprinkle all surfaces of steak evenly with meat tenderizer. Pierce deeply and generously with fork. Let stand at room temperature about 1 hour. Pour sauce over steak. Chill several hours, turning steak several times. Remove steak from sauce. Strain sauce, keeping solid material as well as liquid. Broil steak on one side, basting occasionally with liquid. Turn; spread surface with solids from sauce. Broil to desired degree of doneness (5 minutes on each side for rare, 7 minutes medium-rare, 8 minutes medium). Slice to serve. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965