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Pat the top sirloin or flank steak slices dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
Add steak slices in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned; remove and set aside.
Reduce heat to medium, add 1 tablespoon of olive oil, then add chopped yellow onion and cook 5–7 minutes until translucent.
Add minced garlic and red pepper flakes, cook 1 minute until fragrant.
Pour in crushed tomatoes, stir in dried oregano and dried basil, bring to a gentle simmer, then reduce heat to low, cover, and cook 15 minutes.
Return the seared steak and any accumulated juices to the sauce, simmer uncovered for 5–10 minutes until steak reaches desired doneness.
Serve over pasta, polenta, or with crusty bread, and garnish with fresh chopped parsley.