Swiss Flank Steak

Tonight we're having:

Baguette
Cheese
Petit Sirah red wine

Sauted Zucchini
Flank Steak
Pasta

Dessert:
Strawberries
Short Cake

Tenderize 2 lbs of flank steak by pounding it with a mallet. (I didn't have a mallet, so I used a heavy ice-cream scoop)

Dip the meat in flour, salt, and pepper, and brown the meat in 2 tbsp. of oil (I used Canola).

Slice one large, sweet yellow onion.

Place the browned meat in the bottom of a cast-iron, oven-ready, covered deep casserole dish (2 qt.). Cover with sliced onion.

Pour 1 large can of crushed tomatoes over the meat.

Crush and slice 2 garlic buttons and sprinkle on top of the tomatoes.

Slice into thin strips several stalks of fresh basil and sprinkle over the mix.

Pour 1 cup red wine over the mix.

Salt and pepper to liberally.

Cover. Slow bake at 300 degrees for 1 1/2 hours or until the meat pulls apart easily and the tomatoes and meat are quite brown.

Prepare rottinni pasta (or pasta of your choice) or brown rice.

Slice and saute zucchini.

Serve meat with sauce over pasta or rice.

Slice strawberries (I use my food processor slicer). Serve over home-made white cake or store-bought short-cakes.