1In a medium bowl, mix together Dale’s Seasoning, ¼ c. oil, red wine and garlic.
2Reserve ¾ c. of marinade and set aside.
3Place beef in bowl, turning until well-coated.
4Cover and marinate in refrigerator for at least 1 hour, or overnight if desired, turning occasionally.
5Remove beef from refrigerator, discarding the marinade.
6Grill beef over medium-high heat for 8 to 12 minutes, or until cooked to desired doneness.
7Meanwhile, in a medium skillet, heat remaining oil over medium-high heat.
8Cook onions and mushrooms for 5 minutes, stirring occasionally.
9Stir in reserved marinade, granules and 1 cup of water.
10 Bring to a boil and simmer for 5 minutes.
11Serve hot over grilled steak.