Sauteed Steaks with Red Wine and Peppers

• 4 tablespoons olive oil
• 1 large onion, sliced thin
• 1 1/2 teaspoons dried oregano
• 1 large clove garlic, minced
• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 4 top chuck steaks (about 2 pounds in all), pounded to 1/2-inch thick
• 1 teaspoon salt
• 3/4 teaspoon fresh-ground black pepper
• 3/4 cup red wine

1. Heat 2 tablespoons of the oil in a medium frying pan over moderately low heat.
2. Stir in the onion, oregano, garlic, and bell peppers.
3. Cook, covered, until the vegetables are soft, about 5 minutes.
4. In a large stainless-steel frying pan, heat the remaining 2 tablespoons of the oil over moderately high heat.
5. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Put the steaks in the hot pan and cook until browned, 3 to 4 minutes.
7. Turn and cook until done to medium rare, 3 to 4 minutes longer.
8. Remove.
9. Add the bell-pepper mixture, the wine, and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan.
10. Boil until the wine is completely absorbed, about 5 minutes.
11. Serve the steak topped with the vegetables.

olive oil, onion, oregano, clove garlic, red bell pepper, green bell pepper, chuck, salt, freshground black pepper, red wine

Taken from www.foodandwine.com/recipes/sauteed-steaks-with-red-wine-and-peppers (may not work)