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Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess.
- To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
- Let garlic turn slightly golden but remove from pot before it becomes too brown.
- Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
- Set aside.
- Season steaks on both sides with salt and pepper.
- Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
- Add garlic and saute for 1 minute then add steaks.
- Quickly brown 1 minute on both sides then transfer to a plate.
- Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
- Add tomato sauce, stir then return steak to pan.
- Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
- Put steak on a serving dish and pour sauce over top.