Ingredients

• 4 ribeyes steaks
• 1.5 teaspoons kosher salt , divided
• 1 teaspoonfreshly ground black freshly ground black
• 3 tablespoons extra virgin olive oil , divied
• 0.5 cups onion
• 2 cloves garlic , minced
• 0.25 teaspoons crushed red pepper
• 0.5 cups white or red wine
• 8 romas tomatoes , chopped
• 0.5 teaspoons oregano
• 2 tablespoons tomato paste
• 0.25 cups olives
• 2 tablespoons chopped parsley

Instructions

1. 1 Season steaks with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large deep skillet over high heat. Add steaks to skillet and cook, undisturbed, until browned about 2 minutes. Flip and cook 1 more minute. Remove steaks from skillet and set aside.
2. 2 Add remaining oil to skillet and turn heat to medium. Add onions, remaining salt and pepper, and cook, stirring occasionally until softened. Add garlic and cook for 1 minute. Add wine and scrape bottom of skillet to loosen any browned bits. Add tomatoes and oregano and bring mixture to a simmer. Simmer until tomatoes soften, about 5 minutes, stirring occasionally.
3. 3 Use a potato masher or the back of a spoon to crush the tomatoes. Add in tomato paste and olives and stir to combine. Simmer for 2 minutes.
4. 4 Return steaks and any juices accumulated to the skillet and cover the steaks in the tomato mixture. Cook until the steak is heated through, 2 to 3 minutes. Remove from heat and add parsley. Serve with crusty bread or over pasta or rice.

Nutrition per serving