Recipe by Toby Jermain
I got this dish from a girlfriend about 20 years ago. Its also good drizzled over any steak or grilled chicken breasts or fish steaks.
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup finely chopped onion
- 1 clove garlic, crushed or minced
- 1 1⁄2 tablespoons flour
- 1⁄2 teaspoon dried oregano, lightly crushed
- 1⁄4 teaspoon dried marjoram, lightly crushed
- 1⁄4 teaspoon dried thyme, lightly crushed
- 2 teaspoons fresh lemon juice
- 1⁄2 cup white wine
- 1⁄4 cup water
- 1 tablespoon sugar
- fresh ground black pepper
- 1 flank steak, seasoned and broiled as desired
- chopped fresh parsley (to garnish)
Directions See How It's Made
- Melt butter or margarine in a medium skillet or saucepan, add onion and garlic, and cook over medium heat, stirring occasionally, until onions are tender.
- Add flour, and continue cooking for 5-7 more minutes.
- Remove from heat, and stir in herbs.
- Stir in lemon juice, wine and water.
- Heat mixture until it boils, stirring regularly.
- Add sugar, reduce heat to low, and cook an additional 5 minutes, stirring twice.
- Season to taste with salt and pepper, and set aside, keeping warm.
- Thinly slice flank steak on an angle across the grain, and serve topped with sauce.
- Garnish with parsley.