INGREDIENTS
1/4 tsp
black pepper
5 1/2 ozs
canned tomato sauce
1 tbsp
fresh rosemary
1 tsp
horseradish
2 tbsp
olive oil
2 tbsp
parmesan cheese
5 cups
potatoes
4 servings
salt and pepper
1 1/2 tsp
seasoning
2 1/2 lb
skirt steak
1 tbsp
worcestershire sauce