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Pat the steak slices dry with kitchen paper, then season both sides with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large heavy-based frying pan over a medium-high heat until shimmering.
Add the steak slices in a single layer (work in batches if needed) and cook for 2–3 minutes on each side until browned. Remove and set aside.
Reduce the heat to medium, add 1 tablespoon of olive oil, then add the chopped onion and cook for 5–7 minutes until translucent.
Add the crushed garlic and chilli flakes, and cook for 1 minute until fragrant.
Pour in the tinned chopped tomatoes, stir in the dried oregano and basil, bring to a gentle simmer, then reduce the heat to low, cover, and simmer for 15 minutes.
Return the browned steak and any juices to the sauce, then simmer, uncovered, for 5–10 minutes until the steak is cooked to your liking.
Serve with pasta, polenta or crusty bread, and garnish with chopped parsley.