Step 1

Place the sliced steak in between 2 pieces of plastic wrap or butchers’ paper and pound using a mallet until it is half as thick as the original slice. Season with salt and pepper on both sides.

Step 2

Add olive oil to a large frying pan or rondeau pot over medium heat.

Step 3

Once the oil begins to lightly smoke add in the steaks and cook for 2 to 2 ½ minutes per side or until browned. You may have to do this in batches depending on how big the pan is. Remove the steak from the pan.

Step 4

Add the onions and garlic to the pan and roast for 6-8 minutes or until browned.

Step 5

Deglaze with wine and cook until most of it has been absorbed, there should be 2 to 3 tablespoons left in the pan.

Step 6

Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.

Step 7

Add the steaks to the top of the tomato sauce, place a lid on and cook for 5 to 6 minutes to warm the steak back up.

Step 8

Finish by stirring in some fresh oregano and serve.