Fried Steak with Beer Sauce (Hollandsche Biefstuk)

With this Flemish and Dutch favorite, serve buttered potatoes with parsley.

1 (1 1/2 pound) beef boneless sirloin steak, 1 inch thick
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup beer
1/4 cup water
1 teaspoon packed brown sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon dried rosemary leaves, crushed
Sliced scallions (with tops)

Slash outer edge of fat on beef diagonally at 1-inch intervals to prevent curling (do not cut into lean). Place beef in nonreactive dish. Mix vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon over both sides of beef. Cover and refrigerate, turning occasionally, at least 1 hour.

Heat butter over medium-high heat in 10-inch skillet until hot. Add beef and cook until desired doneness, about 7 minutes on each side for medium. Remove from heat; remove beef to warm platter.

Stir flour into pan drippings. Stir in beer, water, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and rosemary. Heat to boiling; reduce heat. Cook and stir 1 minute. Pour sauce over beef; sprinkle with scallions.

Yields 4 or 5 servings.