Step 1

Season both sides of meat with salt and pepper. Heat olive oil in large skillet over medium-high heat. Add the sliced garlic and stir it around to flavor the oil.

Step 2

Add in the beef, in a single layer, and quickly brown on both sides — it doesn’t need to be cooked all the way through. Remove the meat to a plate and reserve.

Step 3

Stir in the onions, red pepper flakes, and oregano.

Step 4

Reduce the heat and cook for 7 to 8 minutes.

Step 5

Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute.

Step 6

Stir in the stock and combine well.

Step 7

Slide the beef back into the pan and simmer to finish cooking the meat, about 2 to 3 minutes.

Step 8

Arrange the been and sauce on a serving platter and serve.