1 tablespoon olive oil
1 tablespoon vegetable oil
1 (12 ounce) can marinated artichoke hearts, drained
1 (4 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced mushrooms with liquid
1 (8 ounce) can tomato paste
1 (2 ounce) can sliced mushrooms
1 (4.5 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 tablespoon minced shallots
1/4 cup chopped fresh parsley
1/8 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried basil
1 teaspoon dried mint
1 (6 ounce) can sliced pimento peppers, drained
Heat the olive oil in a large saucepan over medium heat. Stir in the artichoke hearts, tomatoes, mushrooms and tomato paste. Bring to a boil; reduce heat. Simmer, stirring constantly, for 45 to 50 minutes, or until al dente.
Stir in the mushrooms, mushrooms and chile peppers, tomato paste, mushrooms and parsley. Simmer for 2 to 4 minutes, or until the mushrooms are tender. Cover and chill overnight.
Preheat grill for medium-high heat.
Lightly oil grill rack. Spread half of the steak onto the prepared grill, then lightly top with half of the artichoke hearts. Brush with remaining olive oil and continue cooking approximately 15 minutes, until steaks are no longer pink and bellies are hot. (Note: This step is optional, but will make your steak even more flavorful.)
Remove steaks from the marinade