Steak Sandwiches II Recipe

Directions

Rub the onions and slices of spinach in oil or margarine. Sprinkle with garlic and Worcestershire sauce. Place onions and spinach in a medium baking dish, cover with foil, and bake in preheated oven for 30 minutes. Turn the pan, and keep warm.

Meanwhile, chop the bacon, remove the bacon from the pan, and place in a separate large saucepan. Cook over medium heat, stirring occasionally, until evenly brown; drain.

Place the bacon strips in a large skillet. Cook over medium heat until evenly brown. Remove from heat, and allow to drain.

Meanwhile, heat the saucepan over medium-high heat. Cook and stir the tomato sauce to make a paste. Mix the olive oil, salt, pepper, and parsley in a small bowl. Saute the bacon strips in the saucepan for about 5 to 7 minutes, until evenly browned. Drain grease from skillet, and spread over the onions and spinach.

Season the steak with salt and pepper.

In a small bowl, mix tomato sauce and olive oil until smooth. Mix in the marjoram, basil, rosemary, marjoram, paprika, basil, marjoram, and rosemary. Mix this mixture into the steak saucepan. Sprinkle with salt and pepper, and place over medium heat for 5 minutes. Remove from heat, and stir in tomato sauce. Cook and stir, then return to the pan over low heat for 1 minute, and stir in olive oil. Add the bacon strips, mushrooms, oregano, basil, marjoram, onion, and garlic powder. Season with salt and pepper.

Place the steamed steak into the steamer over medium heat. Cook and stir the steaks for about 2 minutes on each side, until evenly browned. Drain the steak, and serve with sauce.