Make a small cross on the top of each tomato and place in a large bowl. Cover with boiling water
and leave for 2 minutes. Using a slotted spoon, remove the tomatoes and skin carefully. Repeat
until all the tomatoes are skinned. Place on a chopping board, cut into quarters, remove the seeds
and roughly chop, then reserve.
Peel and chop the garlic. Heat half the olive oil in a saucepan and cook the garlic for 30
seconds. Add the chopped tomatoes with the basil, oregano, red wine and season to taste with salt
and pepper. Bring to the boil then reduce the heat, cover and simmer for 15 minutes, stirring
occasionally, or until the sauce is reduced and thickened. Stir the olives into the sauce and keep
warm while cooking the steaks.
Meanwhile, lightly oil a griddle pan or heavy-based frying pan with the remaining olive oil and
cook the steaks for 2 minutes on each side to seal. Continue to cook the steaks for a further 2-4
minutes, depending on personal preference. Serve the steaks immediately with the garlic sauce and
freshly cooked vegetables.