4-6 beef steaks 3/8-inch thick (any good meat for steak)
4-6 ripe tomatoes, chopped
1 garlic clove, finely minced
1/2-1 tbsp. tomato paste (optional)
1-2 tsp. dried oregano flakes
enough olive oil
salt and pepper, to taste
small dab of hot peperoncino rosso flakes (optional)

In a skillet, heat enough olive oil to fry the steaks. Brown one side, then turn them adding salt, pepper and a bunch of oregano (the quantity you like) over each steak while the other side is being browned. Add all the minced garlic. Turn them again, repeating the same step. Then take them away, maintaining the steaks in a warm place.

In the same skillet add the chopped tomatoes, tomato paste, oregano, salt, the optional peperoncino flakes and a little bit more olive oil (I normally add TONS of oil) and fry the tomatoes over high heat scraping all the brown spots left by the meat, stirring frequently until all the tomatoes are completely shredded.

At this point add the streaks and cover them with the sauce, cooking them for 30 seconds or so (you can add the optional toppings at this point). Serve immediately.

As you see, quantities of each ingredient are all up to you.

If you liked this recipe the first time, you will adjust all quantities to your personal liking.

Submitted by: Luis De Santis (Venezuela)