1 pound beef round steak
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
3 tablespoons garlic powder
2 tablespoons dried oregano
3/4 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/4 teaspoon salt
3 tablespoons olive oil
1/2 cup white wine
Remove fat from remaining fat in bottle. Pour remaining vinegar and Worcestershire sauce into bottle. Stir in salt, garlic powder, oregano, basil, rosemary, sage, thyme and salt. Pour into steaks, adding enough to cover. Reserve wine. Shake bottle well and refrigerate for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil. Add steak and cook for 8 to 10 minutes per side or until steak is no longer pink. Drain fat.
In a small mixing bowl, mix onions, parsley, salt, garlic powder, oregano, basil, rosemary, sage and thyme.
Mix brown sugar and white wine. Pour into steaks. Place steaks in oven. Roast steaks for 2 to 3 hours per side, turning steaks once, until internal meat thermometer registers 250 degrees F (110 degrees C).
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