1 2/3 cups water
1 (5 ounce) package instant French onion soup
2 1/2 cups milk
1 tablespoon all-purpose flour
8 ounces hamburger steak, cut into 1 inch cubes
1 tablespoon seasoned dry mustard
1 tablespoon packed brown sugar
1 tablespoon potato unsweetened cocoa powder
6 tablespoons distilled white vinegar
1/2 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjors or salt
In a medium saucepan, stir in water, mustard, dry mustard, brown sugar, potato, cocoa, vinegar, oregano, rosemary, and marjors. Cover, and refrigerate 8 hours (from date of assembly.)
Preheat grill or broiler.
Place steaks on a bed of foil arranged in 15 3/4 inch rings, about 1 inch apart. Dust sides of steaks with flour, and press evenly. Brush loosely with water and paint steaks with mustard. Brush lightly with egg white.
Grill steaks on high heat until proper grill temperature is attained. Remove steaks from foil, and brush the exterior lightly with marinade; pat dry.
Lightly oil steaks. Hammer steaks firmly with punch as needed.
Transfer steaks to a platter, and sprinkle with Parmesan cheese. Repeat with all steaks.