Sautéed Steaks with Red Wine and Peppers

Ingredients

• 4  top chuck steaks ( 2 pounds in all)
• 1 large clove garlic minced
• 1  bell pepper green sliced thin
• 0.8 teaspoon fresh-ground pepper black
• 4 tablespoons olive oil 
• 1 large onion sliced thin
• 1.5 teaspoons oregano dried
• 1  bell pepper red sliced thin
• 0.8 cup red wine 
• 1 teaspoon salt 

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Heat 2 tablespoons of the oil in a medium frying pan over moderately low heat. Stir in the onion, oregano, garlic, and bell peppers. Cook, covered, until the vegetables are soft, about 5 minutes.
2. In a large stainless-steel frying pan, heat the remaining 2 tablespoons of the oil over moderately high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Put the steaks in the hot pan and cook until browned, 3 to 4 minutes. Turn and cook until done to medium rare, 3 to 4 minutes longer.
4. Remove.
5. Add the bell-pepper mixture, the wine, and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan. Boil until the wine is completely absorbed, about 5 minutes.
6. Serve the steak topped with the vegetables.
7. Pounding Meat: Pounding tenderizes meat and also makes it thinner so it will cook more quickly. Cover the meat with a piece of plastic wrap or waxed paper and then flatten the steak with a traditional meat pounder or the bottom of a heavy frying pan. Or, ask your butcher to pound the meat for you.
8. Wine Recommendation: With these steaks, you need a richly flavored, full-bodied red. Take a break from the same old cabernet sauvignon and try a refosco, a robust yet surprisingly sophisticated wine from the extreme northeast corner of Italy.