Steak Pizzaiola ala Rick

4 beef strip steaks, cut 1/2 inch thick, 6-8 oz. each
3 Tbsp olive oil
1/4 tsp pepper
1 small onion, chopped
2 garlic cloves, chopped
2 tsp chopped fresh oregano or 1/2 tsp dried
pinch of hot pepper flakes
1 14 oz can Italian peeled tomatoes, drained and chopped

[You can combine everything several hours ahead of time and heat just before serving. This is best on the barbecue, with grilled veggies.] Pound steaks between 2 pieces of wax paper or plastic wrap until flattened to 1/4 inch thickness. Brush with 1 Tbsp oil. Season with pepper In a nonreactive medium saucepan, heat the remaining 2 Tbsp oil over medium heat. Add onion and cook 2-3 minutes, or until softened. Add tomatoes, oregano, garlic, and hot pepper flakes. Bring to a boil, reduce heat to low, and cook 7-8 minutes to blend flavors. Cover and keep warm. Light a hot fire in grill, or preheat broiler. Grill or broil steaks 3 inches from heat for 2 minutes. Turn and cook 1-2 minutes more, be careful not to overcook. Serve with sauce spooned over the meat.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell