There a ton of different ways to do Steak Pizzaiola. Every cook does it a little bit (or a lot) different. Traditionally it is steak cooked in a tomato sauce. You will see it in restaurants often as just a steak broiled or seared in the usual way then topped with some marinara sauce. What you’re gonna see here is a compromise between the old traditional and the modern restaurant style.
First, if you have time take the the steak out of the fridge and let it get as near to room temperature as you have time for. In a pinch you could go at it right out of the fridge. Put a pan on at medium high. Trim a piece of fat off the steak, put it in the pan and smear it around to coat the pan with the melted fat. Sprinkle a little salt and pepper on one side of the steak and press it down with the side of a knife. Repeat on the other side. Put it in the pan and just sear each side about 1-1/2 minutes a side.
Take the steak out and put it (or them) in a dish that will catch the drippings.
Put 1 tbsp. olive oil in the pan and add the chopped garlic. 1 small pinch each of salt, black pepper and red pepper flakes. Cook just until the garlic starts to sizzle and add the marinara sauce. If you don’t have any marinara on hand you can go with canned Roma tomatoes or even some fresh Roma tomatoes chopped up. Oh yeah, and a splash or 2 of red wine. Bring it to a simmer and lower the heat to medium. Put the steak and the drippings in the pan and let it finish to the degree of doneness YOU want, turning it a few times as it finishes cooking.
Remove the steak and top it with the sauce and a good dose of grated parmesan and a little bit of dried parsley leaves or basil as a garnish. Serve it up! With some pasta (Gammy had hers gluten free) and homemade bread and yes, we finished off that bottle of chianti that we splashed in the sauce.