Season both sides of meat with salt and pepper. Heat olive oil in large skillet over medium-high heat. Add the sliced garlic and stir it around to flavor the oil.

Add in the beef, in a single layer, and quickly brown on both sides — it doesn’t need to be cooked all the way through. Remove the meat to a plate and reserve.

Stir in the onions, red pepper flakes, and oregano.

Reduce the heat and cook for 7 to 8 minutes.

Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute.

Stir in the stock and combine well.

Slide the beef back into the pan and simmer to finish cooking the meat, about 2 to 3 minutes.

Arrange the been and sauce on a serving platter and serve.