1 thin cut steak
1 cup flour
pinch of salt and pepper
pinch of dill
pinch of oregano
1 cup white wine
2 tablespoons butter (NOT margarine!)

People often overlook the thin cut Chuck or Shoulder Steak. If not cooked properly, it can taste like last year's tough ole steer. BUT there is no reason to improperly abuse a really good cut!

Here is a delicious way to prepare one of these cuts.

Place 1 cup of flour mixed with salt and pepper on flat plate. Lay steak on flour and pat with flour on both sides. NO, NO, you don't need to make a batter of egg or anything to coat the steak with before you do this.

The flour will tenderize and pull the moisture of the steak to the surface. Just let it lay in the flour for 5 or 6 minutes all by its lonesome.

Pour olive oil into a nice hot dutch skillet (iron fry pan). Not a whole lot, just coat the bottom. When the oil is hot, lay in your steak.

Cook steak on both sides, but no more than about 2 minutes on each side. Take steak out and lay on plate in oven to keep warm.

Turn down heat and melt one tablespoon butter into steak drippings and oil. Stir in ½ cup of wine gradually and then a tablespoon of left over flour from the steak laying.

Stir in to make a thin gravy. Add the rest of the butter and wine and a little more flour to preference. Now, lay the steak on top of gravy mixture and spoon the gravy over the steak.

Serve hot.