1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1 pound steak
1/4 cup vegetable oil, divided
1 bell pepper, chopped
1 onion, chopped
1 (6 ounce) can tomato paste
1 1/2 cups water
1 teaspoon dried rosemary
3 tablespoons dried basil
salt and pepper to taste
1/4 teaspoon prepared horseradish
1/4 teaspoon dried marjoram
Remove any rind from the marinade. Place steaks in a large bowl and toss well. When steaks are cool, preheat an outdoor grill for high heat.
Combine the Worcestershire, garlic powder, Italian seasoning, oregano, steak, oil, pepper, onion, tomato paste, 1 1/2 cups water, 1 teaspoon rosemary, basil, salt and pepper. Mix well. Heat grill or grill pan over medium heat.
While steaks are cooking, heat the grill or grill pan to medium heat.
While steaks are cooking, pour 1/4 cup water into pan, and add remaining 1 teaspoon rosemary and basil, salt and pepper. Cook steaks 2 minutes on each side, until steak is browned and medium. Remove steaks from marinade.
While steaks are cooking, thaw bell pepper, onion, tomato paste, water, rosemary and basil.
Meanwhile, stir together steak sauce and horseradish. Season with marjoram and serve steaks.