Cut the clod into thick steaks, tenderize them and marinate with the steak marinade (prepared according to packet directions).
Wash the mushrooms, chop the leeks, peppers and carrot. Crisp the steaks lightly in a grill pan and start to fill the clay pot.
At the very bottom, pour in a little oil or olive oil, put part of the mushrooms, leeks, carrot and peppers, a layer of steaks, mushrooms and steaks again until all out.
On top, pour on the tomatoes and the sauce from the crisping of the steaks.
Bake the clay pot in a moderate oven about 2 hours.