2 tablespoons olive oil
2 cloves garlic, minced
1 onion, sliced
1 1/2 tablespoons lemon juice
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon dried thyme, crushed
1 teaspoon dried sage
1 1/2 teaspoons dried oregano
1 teaspoon dried tarragon
2 teaspoons dry mustard
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) can tomato paste
1 (3 ounce) package cream cheese, softened
1/4 pound bacon
1 egg, lightly beaten
1/4 pound ham slices
1 (4 ounce) can sliced mushrooms
Heat oil in nonstick skillet over medium heat. Add garlic and onion; saute till onion is golden.
In another pan or a separate dish, mix the lemon juice, vegetable oil, salt, pepper, basil, rosemary, sage, thyme, oregano, tarragon, dry mustard, cooked ham, mushrooms and bacon.
Bake uncovered in preheated oven for 30 minutes. Remove from oven, and allow to cool.
When cool, remove skillet from heat; pour lemon mixture over steaks. Top steaks with cheese, bacon, eggs and ham slices. Serve steaks warm.
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