1 cup sterile water
2 tablespoons beef bouillon granules
1/4 teaspoon salt
1/2 teaspoon garlic powder, divided
1/3 cup vegetable oil
1 cup sliced onions
1 teaspoon dried basil weed
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried tarragon
3 pounds flank steak
In a saucepan, bring water to a boil. Cover, reduce heat and simmer for about 5 minutes.
Stir bouillon cube into water mixture and microwave just until cubes are dissolved and mixture is thickened. Stir in salt, garlic powder, oil, onions, basil, rosemary, sage, oregano, tarragon, thyme and herbs. Continue to stir until all ingredients are thoroughly combined.
Preheat oven to 350 degrees F (175 degrees C).
Place flank steak in steamer basket and cover pan side up. Heat an electric skillet over medium high heat; brush over medium heat. Cook steak half of the time in steamer basket, brushing with 2 tablespoons water. Add about 1 cup extra water as needed to burden with itself. Spritz with remaining bouillon cube. Sprinkle remaining water mixture all over steak and spoon on top of steak.
Place steamer basket in oven. Bake for 2 hours. Turn steak once. At 500 degrees F (250 degrees C), remove pan from oven and place steak in steamer basket. Cook 10 minutes more for best flavor. Drain fat. Place on baking dish or waxed paper. Repeat with remaining steamer basket, adding 3 to 4 tablespoons of water as necessary to keep medium-bright brown. Cool at room temperature.
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