Recipe

Cut steak into 4 portions; sprinkle with pinch of salt. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown steak on both sides and transfer to plate. Pour off any fat.

Add 1 tbsp (15 mL) oil to pan; fry garlic, pinch of salt and 1/4 to 1/2 tsp (1 to 2 mL) hot pepper flakes over medium heat until fragrant, about 30 seconds. Add wine, tomatoes and rosemary, scraping up any brown bits and breaking up tomatoes with spoon.

Return steak and any accumulated juices to pan. Cover tightly, reduce heat and simmer until steak is tender, about 1-1/4 hours. Remove steak from pan and transfer to warm serving dish. Cook liquid over medium-high heat, stirring occasionally, until reduced to desired consistency; spoon over steak.

Makes 4 servings.