Monday, August 4, 2008

Dominic's "Muscallion" Beef

When Dominic was very young, he would gobble down this dish. He called it "Muscallion Beef" (for whatever reason). It is actually marinated flank steak cooked under the broiler. Even though he is much older, we still make it and he still wolfs it down. Even the leftovers make the best Italian beef sandwiches you've ever tasted.


1/4 cup good red wine (serve the rest with dinner)
1 clove garlic, minced
2 tbs fresh oregano
1 tsp salt
ground black pepper to taste
2 bay leaves
2 tbs. olive oil
2-3 lb. flank steak

In a small food processor, blend garlic, oregano, salt and pepper. Add wine and olive oil and stir thoroughly. Place the marinade in a gallon-sized ziploc bag. Add bay leaves and flank steak. Refrigerate overnight. Broil under high heat 5-7 minutes per side. Let meat rest 10 minutes before slicing thinly across the grain.


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Lynda said...

This recipe sounds delicious, & so easy to make, too - I'll have to try it out sometime !
Lynda, Kilimanjaro, East Africa

kittie said...

This sounds great - mmm.... leftovers....!

Found you via blog catalog - nice blog :)

Midwest Mom said...

Lynda -- Wow! Glad to have you visit the blog! Every now and then I am amazed at how far-reaching this medium is. This morning, I visited a recipe blog written by a woman from Sweden. You're right that it's easy. We had it tonight, actually, and cooked it on the grill outside. It was fantastic!

Kittie -- You are so right. There's nothing like cooking good food that makes equally good leftovers. That's when you know you have a winner. Thanks for visiting!