2 (12 oz each) shell steaks, about 3/4-inch thick
3/4 tsp. salt
3 tbsp. olive oil
2 medium onions, chopped
2 minced garlic cloves
4 ripe plum tomatoes, cored, seeded, diced
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 tbsp. chopped fresh parsley

Pat steaks dry with paper towels. Season with 1/2 teaspoon salt.

In a large skillet, over medium heat, heat oil. Add onions and garlic, cook, stirring occasionally until softened. Add tomatoes, oregano, remaining salt and pepper flakes. Stir in 1/4 cup water, bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes or until sauce has thickened.

During the last 5 minutes, stir in parsley. Transfer sauce to bowl and clean skillet. Heat remaining oil over medium high heat. Add steaks to skillet, cook to desired doneness.

Transfer to carving board, let sit for 5 minutes. Pour fat from skillet. Return tomato sauce to skillet and bring to simmer, scraping up any browned bits. Remove from heat.

Cut steak across the grain into 1/2-inch thick slices. Arrange on platter, pour sauce over steaks.

Submitted by: Sherry Monfils