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


Thin New York Strip steaks have to be
pounded until thinner, fat cut off and then cut in half to make 6 steaks.

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