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1
In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned.
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2
If using large steaks, you probably will not be able to fit them all in the pan at once.
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3
Do a couple at a time, then remove them and set them aside while cooking the rest.
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4
The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once.
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5
When all the steaks have been cooked, pour off any fat in the skillet.
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6
Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan.
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7
Return the cubed steaks to the pan if you are using them and they were set aside.
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8
Bring to a simmer over high heat.
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9
If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender.
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10
Place each steak on dinner plate and top with sauce.
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11
If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce.
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12
In a 11/2 to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes.
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13
Or, over medium-low heat, combine the oil and the garlic.
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14
Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides.
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15
Remove the garlic.
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16
With a food mill, puree the tomatoes directly into the pot and stir well.
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17
Add salt and either hot pepper flakes or black pepper to taste.
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18
Increase the heat slightly and bring to a brisk simmer.
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19
Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced.
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20
Season with herbs according to the recipe you are preparing.
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21
For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering.
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22
Then add a little more at the end of cooking.
