2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker



Salt & Pepper To Taste


Red Pepper Flakes


1/4 Cup Olive Oil


1 medium Onion, Finely Chopped


2 Cloves Garlic, Minced


1 Cup Chopped Tomatoes


1/2 Cup Red Wine


1/2 Cup Chopped Fresh Parsley




Pound the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add the onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.