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Steak San Marino Recipe
Steak San Marino Recipe photo by Taste of Home

Steak San Marino Recipe

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As a busy pastor's wife and mother of three under two (twin boys and a baby girl), this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my toddlers gobble it up and my husband asks for seconds. —Lael Griess, Hull, Iowa
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef top round steak (1-1/2 pounds), cut into six pieces
  • 2 large carrots, sliced
  • 1 celery rib, sliced
  • 1 can (8 ounces) tomato sauce
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 3 cups hot cooked brown rice

Nutritional Facts

3 ounces cooked beef with 1/2 cup rice and 1/3 cup sauce equals 286 calories, 5 g fat (1 g saturated fat), 64 mg cholesterol, 368 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Transfer to a 4-qt. slow cooker.
  2. In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice. Yield: 6 servings.
Originally published as Steak San Marino in Healthy Cooking December/January 2013, p86

Nutritional Facts

3 ounces cooked beef with 1/2 cup rice and 1/3 cup sauce equals 286 calories, 5 g fat (1 g saturated fat), 64 mg cholesterol, 368 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Steak San Marino

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Jan. 29, 2013

I looked this but it being an Italian style dish I would put in some thinly sliced onion and maybe a bullion cube with the tomato sauce. In order to have enough sauce I doubled it but I also used nearly 2 lbs of meat which I cut in strips about 1/2 inch thick. I cooked on high for 2 hours then lowered it to low for the last 3. Another addition might be pearl onions.

My husband said it was a keeper but I seldom leave a recipe as listed. I usually try it once and add to it to suit our taste so this is no exception.

MY REVIEW
Reviewed Jan. 23, 2013

This was a delicious change of pace from the usual "pot roast". I did add a can of diced tomatoes (italian style) and this added to the gravy. I also added more carrots because we really like them. Wonderful recipe and definitely a keeper!

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