The Little Country of San Marino and Slow-Cooked Steak

A few years back, I went in search of recipes from around the world. I wanted to expand our “Travel through Dining” horizons. It was then that I discovered San Marino, a tiny country within a country that has existed for nearly two thousand years.

San Marino is the oldest and smallest Republic in the world, although not the smallest independent state – The Vatican holds that claim. (For the sake of argument – while the smallest “Republic” in the world, it is the third smallest independent state – Vatican City is the smallest; then Monaco and finally San Marino). The Republic of San Marino is situated on the Italian peninsula, toward the top of the “boot”. San Marino, with a landmass of only 24-square miles, is surrounded by Italy. Not surprising, the language of the land is Italian. Because of San Marino’s location, most tourists just passing through don’t realize that it is an independent country, and not just a region of Italy. It is the least visited European country.

According to tradition, Saint Marinus left the island of Rab in present-day Croatia with his lifelong friend Leo. They went to the city of Rimini as masons. At the end of the Diocletianic Persecution (the last and most severe Christian persecution of the Roman Empire) Saint Marinus escaped to nearby Monte Titano. There he built a small church and from this church the Republic State of San Marino was born. During the World Wars that raged throughout Europe, this tiny country remained neutral. Italy looked at San Marino with suspicion, sure it was a refuge for spies. Yet San Marino continued to  survive.

Not surprising, the cuisine of San Marino is very similar to Italian, especially that of the adjoining Emilia-Romagna and Marche regions. Yet San Marino has a number of its own unique dishes.

San Marino Slow-Cooked Steaks 
1/4 cup Flour
Kosher Salt to taste
Fresh Black Pepper to taste
4 Beef Sirloin Steaks, about 1-inch thick
2 Carrots
1/2 White Onion, chopped
1 Celery Rib
8 oz canned Tomato Sauce
1 teaspoon Italian Seasoning
1/2 teaspoon Worcestershire Sauce
1 Bay Leaf
Splash or two of red wine
Cooked Rice for serving

Lightly spray the inside of the slow-cooker bowl with cooking spray.

Combine flour, salt and pepper in a small bowl. Dredge each steak in the flour mixture then place in the bowl of the slow cooker. Set aside.

Peel and dice carrots into small pieces. Set aside. Peel half on an onion, dice into small pieces and set aside. Chop celery into small pieces and set aside.

In a bowl, combine tomato sauce, Italian seasoning, and the Worcestershire Sauce. Add the chopped vegetables and mix well. Pour the vegetable mixture over the steaks in the slow-cooker, spread out to cover completely. Kiss the dish with a splash or two of red wine for good measure.

Place the bay leaf on top. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours.

During the last hour or so that the steaks are slow-cooking, make steamed rice according to your rice cooker’s instructions. Keep warm until ready to serve.

When the steaks are tender and ready to serve, spread rice on a large platter. Remove and discard bay leaf from slow-cooker. Place steaks on the rice bed. Ladle sauce over the steaks and serve.

Buon divertimento!

This simple supper is delicious with warm, buttery sourdough bread and a simple toss salad. Enjoy!