1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
8 steaks tenderloin
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon olive oil
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons dry mustard
1/3 teaspoon cumin seed
1 teaspoon dried oregano
1/4 teaspoon dry red pepper flakes
3 cloves garlic, crushed
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon ground black pepper
1 (8 ounce) tube dry onion soup mix
Heat oil in a small saucepan over medium heat. Saute steak in oil until golden brown and no longer pink. Remove steak from oil. Place steak in small bowl casserole dish. Layer steaks with croutons, cheese, garlic powder, basil, oregano, basil, oregano, olive oil, Worcestershire sauce, dry mustard, cumin seed, oregano, red pepper flakes, garlic, salt, Worcestershire sauce, sage, olive oil and Worcestershire sauce. Sprinkle with brown sugar, black pepper, onion soup mix, tomato sauce and chicken bouillon powder. Cover, seal tightly and chill in refrigerator for 1 hour or overnight.
Remove steak from the refrigerator and slice. Discard cheese and marinade.
Place steaks in a large resealable plastic bag filled with ice. Seal bag and refrigerate overnight. Set steaks on a serving platter. Preheat a grill for high heat.
Remove steaks from marinade and brush the outside of each steak with olive oil. Grill steak on the grill for 5 to 6 minutes per side, or until done and no longer pink.