1 1/2 lb. beef top round steak
1 tbsp. Worcestershire sauce
1 1/2 tsp. 100% natural meat tenderizer, unseasoned
1/4 tsp. thyme, crushed
1/4 tsp. basil, crushed
1/8 tsp. garlic powder
1 (6 oz.) can low sodium cocktail vegetable juice
1/4 lb. bacon
Fresh thyme and basil for garnish (optional)

PREPARATION: Place steak in baking dish. Coat both sides with Worcestershire sauce, then sprinkle with meat tenderizer; with fork, pierce steak on both sides. Sprinkle with thyme, basil and garlic powder. Pour cocktail juice over steak; turn to coat. Cover steak and refrigerate 24 hours, turning once or twice.

To cook, discard marinade and pat steak dry on paper towels. In large skillet, cook bacon over medium heat about 5 minutes until crisp; drain on paper towels. Discard all but 2 tablespoons bacon fat. Increase heat to high and cook steak about 2 minutes on each side for medium-rare. Serve topped with bacon. Garnish with fresh thyme and basil, if desired.