Yield: 3-4 servings

My 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.