1 medium onion, sliced into 1/4 inch slices
3 tablespoons butter, melted
1 pound ground sirloin
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
8 ounces boneless, skinless pork flank steak
1 (8 ounce) can tomato soup
1 tablespoon chopped fresh spinach
1 tablespoon chopped fresh parsley
In a large skillet, saute the onions over medium heat until tender; remove from skillet and let cool.
In a large bowl, blend the melted butter, sirloin cheese, garlic, salt, oregano, basil, beef broth, tomato soup, spinach and parsley. Pour mixture over the meat and toss to coat.
Cover and refrigerate 4 hours (or overnight). Preheat grill for high heat. Pierce meat with fork and place on grill 3 to 4 minutes per side.
Grill on grill 2 to 3 minutes per side; reduce heat to lowest possible heat. Grill 4 to 5 minutes per side.