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From: Macy
Mushrom Salisbury Steaks

This is pretty easy to prepare and it's ready in 30 minutes or less!

*  1/4 cup cornstarch
*  2 cans (10-1/2 oz each) beef consomme, undiluted
*  1 jar (6oz) sliced mushrooms, drained
*  4 teaspoons Worchestershire sauce
*  1 teaspoon dried basil
*  1 egg, beaten
*  1/2 cup soft bread crumbs
*  1 medium onion, finely chopped
*  1/2 to 1 teaspoon seasoned salt
*  1/4 teaspoon pepper, optional
*  1-1/2 lbs ground beef
*  hot mashed potatoes or cooked noodles

In a small bowl, combine the cornstarch and consomme until smooth.  Stir in mushrooms, Worchestershire sauce and basil; set aside.  In another bowl, combine egg, bread crumbs, onion, seasoned salt and pepper if desired.  Add beef and mix well.  Shape into 6 oval patties; place in a skillet. Cook patties thoroughly. Preheat oven to 375 degrees. Remove patties from skillet
and place in a greased casserole dish.  Pour consomme mixture over patties.  Cover and bake for 25 minutes.  Let stand 5 minutes before serving.  Serve with potatoes or noodles.

This sauce is good over rice, pasta or polenta.  The sauce is very rich and makes this dish a show stopper for company.  This recipe serves 4 but can be multiplied as needed.

* 3 tablespoons olive oil
* 1 pound ground veal
* 3 large garlic cloves, chopped
* 1 tablespoon chopped fresh rosemary or 2 teaspoons dried*
* 1/2 pound mushrooms, chopped
* 1 14 1/2-ounce can diced tomatoes in puree
* 3/4 cup dry red wine
* 3/4 cup canned beef broth
* 1/4 cup tomato paste

Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add the tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

This recipe is tough to pigeonhole, suffice to say it's very good and a fabulous way to do something a bit different with plain old hamburger.  I guess I'd classify it as a cross between a casserole and a mock lasagna.  As a note, you can use 30 ounces of prepared spaghetti sauce in place of the tomato sauce, salt and garlic.

*  1 pound. hamburger
*  2 teaspoons minced garlic
*  1/2 teaspoons salt
*  30 ounces tomato sauce
*  8 ounces. cream cheese
*  1 pint sour cream
*  1 cup chopped onions
*  1 pound egg noodles
*  1 pound shredded Mozzarella

Brown hamburger then add garlic, salt and tomato sauce, and simmer for 30 minutes. While that simmers, mix together cream cheese, sour cream, and onions.  Cook noodles.

In greased 9 x 13 pan layer 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 Mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, Mozzarella cheese and sauce.

Bake at 350 degrees uncovered for 30 minutes.

This is a delicious way to prepare red meat, up to and including venison, which I used to do when my dad was still hunting.

*  2 pounds round steak/venison
*  1/4 cup light soy sauce
*  1 cup beef bouillon
*  1/4 teaspoon ginger
*  2 cloves mashed garlic
*  1/4 cup cooking sherry
*  4 tablespoons peanut oil
*  2 cloves chopped garlic
*  1 1/2 cups boiling water
*  3 large green peppers cut into 1/2 inch strips
*  1 cup sliced water chestnuts
*  3 tablespoons cornstarch
*  sherry or sesame oil
*  cooked rice

Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by
combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator.  Dry meat on
paper towels.

In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry/sesame oil to meat while it's browning).  Add the reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven.

Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed.  Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy.  Add dash sesame oil to taste.

Serve over cooked rice.

Oh boy, this one ROCKS!!!  You can't beat the crockpot for no-effort cooking!!!

1 1/2-2 lbs. London Broil
1 pkg. taco seasoning mix
1 medium onion, chopped
1 7.5 oz. can chopped green chilies
2 tablespoons white vinegar

OK, place all this into crockpot, set to low, and let it go for eight hours or so.

1 large can refried beans
8-10 burrito-size tortillas
chopped lettuce
chopped tomato
sour cream
salsa
shredded cheese (pepper jack is excellent in this)

Heat up the refried beans in saucepan or microwave, set aside.  Heat tortillas by placing between two wet paper towels, and microwaving on medium for about a minute until soft and warm.  Meanwhile, remove meat from crockpot and shred with two forks (will be very easy, as meat is SO tender), and replace in crockpot.

To assemble burritos:

Spread a couple tablespoons of refried beans on tortilla, add some meat, lettuce, tomato, salsa, cheese and sour cream as desired.  Fold up bottom end, and roll burrito from one side to the other (you know, like a burrito...LOL).  There you have it...enjoy!!

Don't worry if this makes WAY too much...it reheats even better!!!

This Argentinean version of beef steak is incredibly good eating.  In ARgentina, red meat is a religion and I don't know any self respecting Argentinean person who can't make kick ass steaks.  Use large sirloin of 7 pounds or more: about 3 inches thick; or you can use two steaks with a combined weight of 7 or more pounds.  This dish is best served with potatoes, in my opinion, even simple ones fried up with onions and garlic, and a huge tossed green salad.

* butter seasoned to taste with dried rosemary
* 2 cups of finely chopped green onions
* 1/2 pound plus 2 tablespoons of butter
* dash or two of dried rosemary
* 1 1/2 teaspoons ground black pepper
* 1 cup of white wine
* 1/2 cup of wine vinegar

Broil the steak and during the cooking baste once or twice with the herbed butter. Cook the meat just to the rare state and char it at the last minute.

Meanwhile prepare the following sauce: Sauté onions in 1/2 pound of butter until just soft. Add rosemary, black pepper, white wine and vinegar. Bring this to a boil, lower the heat and simmer for 5 minutes.  Taste for seasoning and add rest of butter.

When the steak is ready, cut it in rather thin diagonal slices and put these in the sauce for a minute. Serve each person some of the sauce with the meat.

If you like sloppy joes, try this Italian inspired version called "Sloppy Giusseppes" for a different take on a family favorite.  This is good for your next informal gathering, like a Superbowl party or kids sleepover.  Add a slice of provolone cheese to the roll then dig in.

* 5 pound roast
* 3 cups water
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon oregano
* 1 teaspoon basil
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 package Good Seasonings Italian salad dressing mix

Trim excess fat from roast.  Place roast in crockpot.  Mix water with all seasonings and pour over roast.  Cover and cook on low 8-10 hours.  Remove meat, allow to cool slightly and shred, discarding any fat.  Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.

Use a slotted spoon to serve meat on large buns or rolls to keep juice from making buns soggy...ENJOY!

Don't ask.....just eat it because it tastes great!  My dad also tosses in sliced pepperoni, mushrooms, and virtually anything else he can think of when the mood strikes.  This is a mess on the plate but so worth it.

* 1 lb. lean ground beef
* 1/2 onion diced
* 1/2 cup red, green or yellow pepper
* 1-2 cloves garlic minced
* 1 can tomato soup
* 1/8-1/4 tsp Italian Seasoning
* 1 1/3 cups water (more if its too dry)
* 1 cup uncooked elbow macaroni
* grated cheddar cheese--a LOT of it   =)
* salt and pepper to taste
* 2-3 tablespoons barbecue sauce

In skillet over medium high heat, cook beef until browned stirring to seperate meat.  Pour off fat.  Add onion, garlic, peppers, and Italian seasoning.  Cook 3-4 min.  Add soup and water, mixing together well.

Add macaroni, mix well and allow to cook until pasta starts to soften.  Add barbecue sauce, and mix well.  Grate as much cheddar as you like over the top and cover so cheese melts.  Enjoy!!!!

This is a good one for serving with beef.

* 3 cups sliced onions
* 3 tablespoons butter
* 1/4 cup dry sherry
* 1/2 teaspoon sugar
* 2 tablespoons grated parmesan cheese

In a large covered skillet cook onions in butter about 10 minutes or until tender but not brown, stirring occasionally.  Add sherry, salt, dash of pepper and sugar.  Cook, uncovered, 2 to 3 minutes.  Turn into serving dish. Sprinkle with parmesan cheese.

This comes from my girlfriend Vicky.....her family loves it and is always requesting it, and since it only takes minutes to prepare, this makes a great work night meal after a long day.

* 1 pound hamburger
* 1 tablespoon olive oil
* 1/4 cup onion
*  salt and pepper to taste
* 1/8 teaspoon EACH: thyme, garlic powder, oregano
* 1 (11 oz.) can mushroom soup
* 1 (11 oz.) can tomatoes or sauce
* 1 cup Minute Rice
* Velveeta cheese, chunked

Cook hamburger, olive oil, onion and 3 spices together. Drain off fat.  Add soup, tomato sauce, Minute Rice (already boiled) and cheese.  Simmer for approximately 10 - 15 minutes.

I am a huge mexican food fan.  Try these burritos and I guaruntee there will be no leftovers.  When I serve these, I usually have the toppings separated in bowls. Put your Salsa, guacamole, sour cream, tomato and lettuce in bowls and line them up buffet style.  This way everyone can pick and choose their favorite toppings for their own specialized taste.

* 1 pound lean ground beef
* 1 can refried beans
* 2/3 cup enchilada sauce
* 1/4  cup water
* 3 tablespoons minced onion
* 1-1/2  tablespoons chili powder
* 1-1/2  teaspoons garlic powder
* 3/4 teaspoon salt
* 1/2 teaspoon  dried oregano
* 10 flour tortillas (7 inches)
* 10 oz shredded Cheddar cheese

In a large skillet, brown ground beef; drain. Add next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Heat 3 to 4 tortillas in a microwave until warm, about 45 seconds. Spoon 3 to 4 tablespoons of beef mixture down side of each tortilla. Top with 2 to 3 tablespoons cheese. Roll up. Wrap each burrito in paper towel, then in foil. Repeat with
remaining ingredients.

I ran across my Bisquik recipe book today and thought I'd post some of the more intriguing recipes.  This sounds delish if you like Mexican based stuff!

*  1 pound ground beef
*  1 cup sour cream
*  2/3 cup mayonnaise
*  2 tablespoons onion, minced
*  paprika
*  2 cups Bisquick
*  1/2 cup cold water
*  1-2 tomatoes, sliced
*  1 cup green pepper, diced
*  1 cup grated Cheddar cheese, may use more

Mix Bisquick and water into a soft dough.  Spread into greased 8 x 8 inch baking dish.  Grease 1/2 inch up on the sides. Brown beef and drain. Mix sour cream, mayonnaise, cheese and onion.  Set aside.  Layer beef, tomatoes and green pepper. Spoon cream mixture on top.  Sprinkle with paprika.  Bake at 375 degrees for 25-30 minutes.

Another from the Bisquik book.....this serves 8 to 10 and would be excellent with a big green salad.

*  3 cups cooked beef cut up in bite size pieces
*  1 cup chopped onion
*  1 cup thinly sliced celery
*  3 coarsely chopped tomatoes
*  1/2 cup shredded Swiss cheese
*  2 1/4 cup milk
*  1/4 cup melted butter
*  5 eggs
*  1 1/4 cups Bisquick
*  1/2 teaspoons garlic salt

Heat oven to 350.  Grease a 13x9x2" baking dish.  Layer beef, onion, celery, tomatoes and cheese in dish.  Beat remaining ingredients. until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.  Pour into dish.  Bake until knife inserted in center comes out clean, 40-50 minutes.  Cool 5 minutes.

One more from the Bisquik recipe book!  I still make this as a vegetarian, I just replace the meat with chili beans.  I usually serve this with some Mexican rice for a complete meal.

*  1 pound hamburger
*  1 envelope taco seasoning (I like Ortega but any kind will work)
*  1 can (4 ounce.) chopped green chilies
*  1 1/4 cups milk
*  3/4 cup Bisquick
*  3 eggs
*  2 tomatoes
*  1 cup shredded cheese (jack, colby or cheddar......I usually use a combination)
*  Sour cream

Heat oven to 400 degrees. Grease pie plate, 10 x 1/2 inch. Cook and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in plate, top with chilies. Beat milk and Bisquick and eggs until smooth, 15 seconds in blender or 1 minute by hand. Pour into plate, bake 25 minutes. Top with cheese and tomatoes. Bake 8 to 10 minutes. Top with sour cream, tomatoes, lettuce, and cheese.  Serves 6 to 8.

This is absolutely delicious!  It's definetly one of those Sunday type dinners that we all remember our mom's making.

* 1 tablespoon  Butter
* 5 lb Beef chuck or rump roast
* 1 Onion, minced
* 2 teaspoons  Salt
* 1 Bay leaf
* 15 Peppercorns
* 1 tablespoon Brown sugar
* 1 tablespoon  Vinegar
* 1 tablespoon  Whiskey
* 1 cup  Water

Melt butter in a heavy kettle or deep frying pan.  Add beef roast and brown well on all sides.  Add onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water.  Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender.
Serve roast with the pan juice.  (The pan juice may be thickened for gravy.  One-half cup of cream added makes a delicious gravy.)

This is a super way to dress up a relatively inexpensive cut of meat, top round steaks.  I got this recipe from the meat counter of the grocery store a few years ago.  I used to serve it with lightly buttered noodles.

*  4 top round steaks, cut 1-inch thick
--marinade--
* 1/2 cup red wine
* 1/2 cup sun dried tomatoes packed in oil, drained
* 1/4 cup lightly packed fresh basil leaves
* 3 tablespoons olive oil
* 4 cloves garlic, chopped
* 2 teaspoons  mixed peppercorns, crushed
* 1 teaspoon salt

In food processor or blender combine marinade  ingredients and process until thick.  Pour into glass pan or sealable plastic bag.  Add meat turning to coat.

Cover and refrigerate for a minimum of 30 minutes or overnight.  Remove meat from marinade and grill over medium coals for 10 - 15 minutes per side, or broil 4-inches from source for 10 - 15 minutes per side.

You've probably seen this on a restaurant menu, and maybe even ordered it (I know I have in my carnivorous past!).....I ran across it in one of my cookbooks and thought I'd post.  It would be perfect when you feel lazy but still want a quick, light but filling dinner.

*  1/2 cup cooked steak, roast or deli meat
*  6 cups mixed greens ( I like interesting greens: raddichio, spinach, boston lettuce, endive, etc.)
*  1 small white onion cut into thin rings
*  1 can mandarin oranges, drained
*  2 tablespoons red wine vinegar
*  1 tablespoon olive oil
*  2 teaspoons Worcestershire sauce
*  1 teaspoon granulated sugar
*  1 clove garlic, minced
*  1/4 teaspoon chili powder
*  salt and pepper to taste

Cut meat into thin strips.  Place greens in a large salad bowl.  Top with mandarin oranges, onions rings and beef strips.  In a small microwaveable bowl whisk together vinegar, oil, microwave on high for 30 seconds or until dressing somes to a boil.  Pour over salad; toss lightly and serve.

This is supposedly a gourmet trailer meal, but all I know is that I love it and as a kid used to beg my dad to make it for lunch on Saturdays.  Call it SOS (shit on a shingle for those living on the moon) or Chipped Beef on Toast, either way it's good.

* 1/4 cup butter
*  5 ounces dried beef,  shredded
*  2 tablespoons flour
* 1/8 tablespoon black pepper
*  2 cups whole milk
*  6 slices stale bread (it's a great way to use it up)

In a 2-quart saucepan over medium heat, melt the butter add the dried beef and cook for 4 to 5 minutes, stirring occasionally, until crisp.  Add the flour and pepper, stir until well blended. Gradually add the milk; bring to a boil, stirring constantly. Reduce the heat to low; cook until mixture is slightly thickened, then three to five minutes longer, or until the mixture is heated through. Meanwhile, toast the bread and cut into triangles. Serve the chipped beef mixture over the triangles.

This is a great saucy beef dish.

* 1-1/2 lbs ground beef
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/8 teaspoon pepper
* 2 cans (8 oz each) tomato sauce
* 1 package (10 0z) frozen peas
* 1 tube (7-1/2oz) refrigerated buttermilk biscuits
* 1 cup shredded cheddar cheese

In a skillet over medium heat heat, cook beef, celery and onion until meat is no longer pink and celery ins tender; drain.  Stir in the flour,salt, oregano and pepper until blended.  Add tomato sauce and peas; simmer for 5 minutes.  Transfer to a greased 13x9 baking dish.  Separate biscuits; arrange over beef mixture.  Sprinkle with cheese.  Bake, uncovered, at 350 degrees for 20 minutes or until biscuits are golden and cheese is melted.

If you order chimichnagas at your favorite Mexican restuarant, you'll be glad to know that it's an easy thing to make at home.  You could substitute chicken for the beef, too.

* 1 pound lean beef
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon garlic powder
* 4 tomatoes
* 1 1/2 teaspoons shortening
* 1/2 onion, chopped
* 1/2 bell pepper, chopped
* 1 1/2 teaspoons flour
* 1/2 cup canned whole green chiles
* 4 flour tortillas
* Oil for deep frying
* Red chile sauce (or enchilada sauce if you can't find it in your grocery store)
* 1 cup cheddar cheese, shredded
* 1 cup sour cream
* 8 black olives
* 1/4 cup green onion, chopped
* 1 tablespoon whipping cream
* guacamole
* 2 cups shredded lettuce

Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours.  Drain the beef, reserving 1/2 cup of the broth.  When the meat is cool, shred.

Chop 2 of the tomatoes.

Melt the shortening in a pan over medium heat. Add the onion and bell pepper and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles.  Simmer 15 minutes.

Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick.

Deep fry in very hot oil (400 degrees) until crisp and well browned.  Drain on paper towels. Preheat the broiler.

Place the chimichangas on an ovenproof plater or in a baking pan. Spoon red chili or enchilada sauce over each liberally. Sprinkle with grated cheese and green onion. Place under the broiler until the cheese melts.

Combine the sour cream and the whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream    mixture and guacamole. Garnish with shredded lettuce, sliced tomato and olives.

This is a super simple marinade to throw together to give your red meat a little extra zing.  This can be made under the broiler or outside in the grill.

*  1 envelope Good Seasons Zesty Italian Salad Dressing Mix
*  1/4 cup red wine vinegar
*  1 teaspoon Dijon mustard
*  1 beef flank steak (1 to 1-/2 lb.)
*  2 medium green peppers, cut into strips
*  1 large onion, cut into slices

Prepare salad dressing as directed on package, using red wine vinegar.  Add Dijon mustard and whisk together.

Score the steak on both sides. Pour 1/2 cup of the dressing over steak in a shallow dish or zipper-style bag; cover. Refrigerate 2 hours to marinate. Drain. Discard marinade.

Place steak on rack of broiler pan. Broil 4 to 6 inches from heat for 8 to 10 minutes on each side or to desired doneness, turning every 5 minutes. Meanwhile, cook peppers and onion in remaining dressing until crisp-tender. With knife slanted, carve steak across grain into thin slices. Top with pepper and onion mixture.

I like spaghetti pie as something different to do with pasta every now and again, and as I dug through my cookboks I ran across this variation with a Mexican flair.

--filling--
*  1 pound lean ground beef
*  1 teaspoon garlic powder
*  1/2 teaspoon salt
*  1/2 teaspoon ground cumin
*  1 can (10 oz.) diced tomatoes with green chilies, undrained
*  3/4 cup light dairy sour cream
*  1 cup shredded Monterey Jack or Cheddar cheese (or a combination)

--pasta shell--
*  1 package (7 oz.) uncooked spaghetti
*  1/3 cup shredded Monterey Jack or Cheddar
*  1 egg
*  1/2 teaspoon salt
*  1/4 teaspoon garlic powder

Preheat oven to 350 degrees..  Cook pasta according to package directions, drain.  Whisk together remaining pasta shell ingredients.  Add pasta, toss.  Arrange in 9" pie pan, pressing to form shell.

Heat large skillet over medium heat until hot.  Add ground beef, brown 4 - 5 minutes, breaking up into crumbles.  Pour off drippings.  Season with 1 teaspoon garlic, powder, 1/2 teaspoon salt and cumin, stir in tomatoes and chilies.  Bring to a boil, cook 3 - 5 minutes or until liquid is almost evaporated, stirring occasionally.

Reserve 2 tablespoons beef mixture for garnish.  Stir sour cream into remaining beef, spoon into pasta shell.  Place 1 cup of cheese in center, leaving a 2' border around edge.  Spoon reserved beef mixture on to cheese,  Bake 15 minutes or until heated through.  Makes 4 servings.

This is an easy beef and curry recipe that is great dished up over white rice.

* 2 lbs lean beef (flank steak works great for this)
* 2 onions, sliced thinly
* 1 tablespoon curry powder
* 1 teaspoon salt
* 1/2 teaspoon pepper
* about 10 - 15 pieces thinly sliced fresh ginger

Slice meat very thin across grain. (Slightly frozen it cuts much easier!) Brown meat in electric wok. Add salt, pepper and ginger. Remove from pan. Fry onion until translucent in same wok. Add curry powder, fry 1 minute. Add beef back to pan with the following sauce:

* 1 tablespoon chicken boullion
* 1 1/2 cups water
* 1 tablespoon soy sauce
* 1 1/2 tablespoons cornstarch
* 2 tablespoons sugar

Simmer for about 3 - 4 hours then serve over the rice.

This swiss steak with the savory gravy tastes wonderful served over parsley potatoes.

* 3/4 cup all-purpose flour
* 1 teaspoon pepper
* 1/4 teaspoon salt
* 2 to 2-1/2 pounds boneless round steak
* 1 t 2 tablespoons butter or margarine
* 1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
* 1-1/3 cups water
* 1 cup sliced celery, optional
* 1/2 cup chopped onion
* 1 garlic clove, minced
* 1 to 3 teaspoons beef bouillon granules

In a shallow bowl, combine flour, pepper and salt.  Cut steakinto serving-size peices; dredge in flour mixture.  In a skillet, brown steak in butter.  Transfer to a slow cooker.  Combine the remaining ingredients; pour over steak.  Cover and cook on low for 8-9 hours or until meat is tender.

Plan ahead, this needs to marinate.

* 3 lbs sirloin or round steak (about 1 inch thick)
* 1 medium onion, chopped
* 1/2 cup lemon juice
* 1/4 cup vegetable oil
* 1 teaspoon garlic salt
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon celery salt
* 1/2 teaspoon pepper
* 2 tablespoons butter or margarine

With a fork, peirce holes in both sides of steak.  Place in a shallow glass container or large resealable bag.  combine onion, lemon juice, oil, gaelic salt, thyme, oregano, celery salt and pepper.  Pour over meat.  Cover and refrigerate for 6 hours or overnight.  Discard marinade.  Place steak on a broiler pan.  Broil 6 inches from the heat for 8 minutes.  Brush with butter
and turn.  Broil 6 minutes longer or until meat reaches desired doneness.