1 cup vegetable oil
1 pound lean beef sirloin tip steaks
1 (8 ounce) can diced tomatoes, for garnish
1/2 cup grated Parmesan cheese
4 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage, crushed
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
Heat oil in a large skillet over medium heat. Brown sirloin steak overnight on both sides and drain. Remove steak from marinade, reserving 1 tablespoon marinade and 1 tablespoon water.
Heat vegetable oil in a large skillet. Stir in browned steak and bread cubes. Cook until internal meat temperature reaches 140 degrees F (70 degrees C). Drain steak.
In a medium bowl, mix tomatoes, cheese, Worcestershire sauce, oregano, basil, rosemary, sage, marjoram, garlic powder, salt, black pepper and thyme. Mix thoroughly.
Cook steak in fat-free cooking broth in a large skillet until it is no longer pink, about 10 minutes. Transfer steak to a serving dish. Garnish with reserved marinade, tomato wedges, cheese wedges, and basil mixture. Serve over steak.