Click here to advertise on CatholicCulture.org

Catholic Recipe: Steak Siciliano

    INGREDIENTS

  • 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
  • Details

  • 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

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

DIRECTIONS

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
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Another Month Closer to God July 31
Links to the past July 30
Fetal tissues and vaccinations; are you part of the problem? July 30
The mystery of conversion, always deeply rooted in Divine mercy July 30
Vatican delegations ought to avoid the rhetoric of the world. July 30

Top Catholic News

Most Important Stories of the Last 30 Days