1 tablespoon olive oil
1 1/2 teaspoons onion salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons dry mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
In a large bowl, mix olive oil, onion salt, pepper, oregano, basil, rosemary, sage, thyme, dry mustard and salt. Cover and refrigerate at least 4 hours before grilling or frying.
Heat olive oil in a large skillet over medium heat. Add onion mixture, garlic salt, red pepper flakes, Worcestershire, crushed red pepper flakes, chicken broth, beef stock, brown sugar and allspice.
Stir until all ingredients are coated, then pour over beef.