1/4 cup dry mustard
1/3 cup chopped onion
8 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried rosemary (optional)
1/2 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/4 teaspoon dried marjoram (optional)
1 pound flank steak
1/4 cup sliced mushrooms
1/4 cup sliced bacon
In a small bowl, mix dry mustard, onion, garlic, olive oil, Worcestershire sauce, Worcestershire sauce, oregano, salt, black pepper, rosemary, sage, cinnamon, marjoram, and mushrooms. Reserve about 1/2 cup of this mixture for the steak and mushroom mixture, and place the remaining mixture in another bowl. Cover and refrigerate until all dressing has been used.
Heat oil in a large skillet over medium heat. Sprinkle 1/4 cup of the marinade over the steak and mushrooms. Sprinkle remaining 1/4 cup of marinade on top of steak and mushroom mixture. Return skillet to medium heat and continue cooking, stirring occasionally, until the steak and mushroom mixture is heated through.