STEAK – A LA VINCE MARINARO
Secure a flank steak – if you are skillful with a long thin wide knife split the steak in half to make ‘two birds.’ Otherwise pound the original piece until it is wider, thinner and longer.
2 Medium Onions or 1 large onion cut in thin slivers and sautéed with 2 or 3 chopped cloves of garlic and about 2 tablespoons of olive oil. Toss into mixing bowl.
1 cup of chopped bacon or ham gently browned and drained. Toss into mixing bowl.
1 cup bread crumbs – toss into mixing bowl.
Add parsley, pepper [freshly ground] thyme, oregano or whatever seasoning you like best in very modest quantities. The ham or bacon or both supply sufficient salt unless you have a taste for more.
Mix all ingredients in the dry state.
Whip 2 eggs and add to the mixture.
Spread the wet mixture over the entire flank. Roll the whole thing up like you would a rug. Tuck the ends in and use pins to hold or wrap firmly with cotton thread or cord.
Dip a wad of paper towel or napkin in olive oil and coat the entire bird.
A cake pan with a sliding lid is ideal for baking or seal the bird in foil with a little water [steam and bake at the same time] and place in open pan. Bake for 1 hour at 350 degrees.
When baked remove pins or cord, cut crosswise in ½ slices
Cover slices with mushroom sauce simmered with a little sherry. Franco-American canned sauce is just fine.
Good eating to you!
Editor’s Note: This recipe was found in some letters sent to the Ladyfisher from the late Vince Marinaro back in the early 70’s shortly after she had moved to Montana from Michigan. We thought it might be of interest to some of our readers.