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Serves : 4
© Kelly Brisson

How to Make It

Step 1    

Heat 2 tablespoons of the oil in a medium frying pan over moderately low heat. Stir in the onion, oregano, garlic, and bell peppers. Cook, covered, until the vegetables are soft, about 5 minutes.

Step 2    

In a large stainless-steel frying pan, heat the remaining 2 tablespoons of the oil over moderately high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put the steaks in the hot pan and cook until browned, 3 to 4 minutes. Turn and cook until done to medium rare, 3 to 4 minutes longer. Remove.

Step 3    

Add the bell-pepper mixture, the wine, and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan. Boil until the wine is completely absorbed, about 5 minutes. Serve the steak topped with the vegetables.

Chef's Notes

Pounding Meat: Pounding tenderizes meat and also makes it thinner so it will cook more quickly. Cover the meat with a piece of plastic wrap or waxed paper and then flatten the steak with a traditional meat pounder or the bottom of a heavy frying pan. Or, ask your butcher to pound the meat for you.

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