Creole Rib Steaks

4 strips bacon, coarsly chopped
1 med. onion, thinly sliced
1 med. green pepper, coarsley chopped
2 stalks celerey, cut in 1/2'' peices
2 med. cloves garlic, crushed
1 can (28 oz.) whole tomatoes in puree
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. hot red pepper sauce
4 (about 8 oz. each) boneless rib beefalo steaks, 1'' thick

In large skillet, cook bacon until crisp. remove bacon; set aside. Discard all but 2  Tbsp. drippings; in drippings, saute pepper, onion, celery and garlic 3 minutes. Add tomatoes and puree, bay leaf, thyme, pepper sauce, 1/2 tsp. salt and reserved bacon. Simmer, uncovered, 10 minutes, or until slightly thickened. Remove and discard bay leaf; cover sauce to keep warm.
Preheat broiler. Sprinkle both sides of steaks with salt and pepper. Place on rack over broiler pan. Broil 5 inches from heat, about 6 minutes per side. Spoon Creole sauce over steaks. Make 4 servings.