Steak San Marco

Steak San Marco

April 25: Feast Day of St. Mark

When we were vacationing in Venice, we happened to be there on April 25, the Feast Day of St. Mark, the patron saint of the city.  At St. Mark’s Basilica, where the saint’s relics are housed, a special high mass was celebrated. At St. Mark’s Square, there was a marching band parading its way through the crowd of tourists and pigeons. Throughout this ultra-romantic city, we saw Venetian men traditionally presenting a bòcolo (red rosebud) to the women (mothers, wives, girlfriends, daughters, etc.) they love.

Another way to express love is to cook a special meal for someone—à la Steak San Marco!


(Adapted from Recipe Zaar)


  • 2 lbs. chuck steaks
  • 1 tablespoon olive oil
  • 1 16-ounce can of peeled Italian tomatoes
  • 1 envelope onion soup mix (Lipton’s brand)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 clove of garlic, crushed
  • 1 bay leaf


Sear the steaks in oil in a skillet until both sides are browned (optional). Transfer the steaks to the bottom of a slow cooker. Layer the rest of the ingredients, cover and cook for two hours or until the meat is tender.  Discard the garlic and bay leaf. Put the steaks on a plate and top with their juices and tomato pieces. Garnish with fresh oregano or parsley.

Steak San Marco


  • For a stew-like dish, cut the chuck steaks into pieces.
  • Thanks to the G4 Family for gifting us with a slow cooker for Christmas.