Yield: 3-4 servings
granddaughter Maria (her father is Frankie) loves steak. You can
make this recipe with cube steaks. However, I like it with thin
shell steaks (it's fine if they have a small piece of bone attached),
which I think taste better and don't get so touch when cooked.
Heat the onion and oil slowly in a large skillet. When the onion
turns golden (after about 10 minutes), add the garlic. Continue
sautéing until the garlic has colored slightly, about 2 minutes.
Add the tomatoes, olives, oregano, and salt and pepper to taste.
Simmer until the sauce thickens, about 10 minutes. Turn down the
heat, keeping the sauce at the barest simmer.
Heat a heavy cast-iron skillet until smoking. Quickly grease the
bottom with an oil-soaked cloth. Add the beef slices and cook
just long enough to brown the meat well on both sides: no more
than 5 minutes total and less if the steaks are very thin. As
you cook the meat, season it with salt and pepper.
Transfer the steaks to the pan with the simmering tomato sauce.
Turn the steaks in the sauce, then transfer them to a hot platter,
pouring the sauce over the meat. Serve immediately.