4  - 7 oz. steak cutlets (pound to flatten slightly)
2 cups chopped canned tomatoes
1 tablespoon dried oregano
4 cloves sliced thin garlic
1/2 cup red wine
2 tablespoons tomato paste
3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Place 2 tablespoons olive oil in pan and add cutlets and brown evenly on both sides. Season with salt and pepper to taste, remove from pan and set aside. Pour excess fat from pan, leave surface glossy. Add 1 tablespoon olive oil and heat, sauté garlic with half of oregano and stir in crushed tomatoes and paste. Add red wine and bring to high simmer, stir and let thicken slightly and season with salt and pepper to taste. Place cutlets in sauce and cover with lid and simmer for about 15 minutes, turn once. Remove cutlets from pan and prepare them on heated platter. Top meat with sauce and sprinkle with remaining oregano. Serve immediately.