1 (8 ounce) can whole peeled tomatoes, chopped
1 (16 ounce) can tomato paste
1 1/2 teaspoons white sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
3 tablespoons lemon juice
3 tablespoons maraschino cherry juice
2 tablespoons all-purpose flour
2 tablespoons dried marjoram
1 1/2 teaspoons brown sugar
1/4 teaspoon crushed red pepper
1/2 teaspoon dry mustard
2 cups beef broth
3 1/2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1/3 cup brown sugar
1/4 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
In a medium saucepan, mix tomatoes, tomatoes paste, sugar, salt, basil, oregano, basil, marjoram, lemon juice, maraschino cherry juice, flour, sugar, crushed red pepper, mustard and beef broth. Bring to a boil; reduce heat. Cover, reduce heat to low, cover and simmer 30 minutes.
Preheat grill for high heat and lightly oil grate. Place steaks on grill, browning well, 15 minutes per side. Grill steaks 4 minutes per side or until internal rib is exposed. Remove steaks to a serving platter and serve steaks cold.
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