This is a great dish that doesn’t break the bank! You can use different cuts of meat such as eye of round, sirloin, or strip steak. A lot of tenderizing and it’s a perfect bite of steak.
- 4 steaks (I used thin cut New York Strip steaks-pounded and cut in half)
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 red bell peppers, cut into chunks
- 1/2 onion, chopped
- 1 can (14 oz.) cherry tomatoes
- 1 carton (17.64 oz.) Pomi tomato sauce
- 1/4 cup white wine
- 1 Tbsp. Italian seasoning
- 1/4 tsp. Red pepper flakes (or to taste)
- salt and pepper to taste
- optional: fresh chopped parsley for serving
- optional: White rice for serving
Place the steaks on a cutting board and trim all the visible fat. Use a meat tenderizer and pound the steak on each side to tenderize and pound until about 1/4 inch thick. Salt and pepper each side. Cut the steak in half. Set aside.
Heat the olive oil on medium high heat in a large frying pan. Fry the steaks in batches, turning once, for about 1 minute per side, do not crowd. Set the steaks aside.
Lower the heat to medium-low. In the same frying pan, add the garlic, onions, and bell peppers, fry for a few minutes until they begin to soften. Deglaze with the wine and stir.
Add the tomato sauce, cherry tomatoes, Italian seasoning and red pepper flakes. Stir well. Bring to a simmer and simmer for about 10 minutes on medium-low to low. Add the steaks back into the pan and mix. Simmer for 15 minutes.
Serve on top of white rice. Serves 4