Step 1

Season the steaks with salt and pepper on all sides; let the steaks sit at room temperature for 10 minutes.

Step 2

In a large, heavy-bottomed skillet, heat 2 tablespoons avocado oil over medium-high heat. Sear the steaks for 2 minutes. Flip and sear for 2 more minutes. Don't crowd the skillet; cook the steaks in batches if your skillet isn't big enough.

Step 3

Remove the steaks from the pan and set aside on a plate; keep them covered.

Step 4

Add the remainder of the avocado oil to the pan. Add the onions and bell peppers to the pan. Season with salt and sauté until softened, about 5 minutes, frequently stirring.

Step 5

Stir in the garlic and cook for 15 seconds or until fragrant.

Step 6

Add the wine to the pan. Stir to scrape up any browned bits off the bottom and sides of the pan and into the sauce. Let the wine cook until it evaporates, about 30 seconds.

Step 7

Add the crushed tomatoes, olives, and capers. Bring the sauce to a boil; then reduce the heat to a steady simmer.

Step 8

Add the steaks to the pan and cook for 3 minutes. Flip the steaks and cook for an additional 2 minutes.

Step 9

Remove from heat and transfer the steaks and sauce to a serving platter.

Step 10

Serve hot with crusty bread, pasta, and a light salad.