Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** sauce ***
   4      tablespoons   virgin olive oil
   4      large         garlic cloves -- crushed or pressed
   2      pounds        ripe tomatoes - peeled -- seeded, and chopped
                        (or 2 cans peeled tomatoes -- strained, and
                        -- quartered)
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
     1/2  cup           dry white wine
   3      sprigs        fresh oregano -- chopped
                        (or 3 teaspoons dried crushed oregano)
                        *** beef ***
   3      tablespoons   virgin olive oil
   6      thin          rump steaks -- trimmed
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
   2      tablespoons   chopped fresh parsley

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.