Preparation:
For the sauce: Heat the oil in a medium saucepan and sauté the garlic until light gold. Add the tomatoes, season with a pinch of salt and pepper, then stir in the wine and oregano. Lower heat and simmer until the tomatoes are soft, but not pulped (8 to 10 minutes for fresh tomatoes, 5 minutes for canned ones), stirring occasionally. Put aside.
For the beef: Flatten the steaks with a meat mallet. Heat the oil in a large heavy skillet and fry the meat until brown on each side, but only half cooked. Spread the sauce generously over each slice, cover the pan, reduce the heat, and cook 5 to 7 minutes.
Check the seasoning, adding salt and pepper if necessary. Sprinkle with parsley and serve. This recipe serves 6. |
