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