Begin by heating a skillet over medium heat, adding just enough olive oil to lightly coat the bottom. If your steak is already sliced to approximately 1/2 inch thickness, it’s ready to go. If not, carefully slice the steak horizontally, holding it steady with your palm, to achieve the desired thickness.

Place the steak in the skillet, searing each side briefly to lock in the flavors. Once seared, introduce the chopped garlic, allowing it to cook until it just begins to sizzle. At this point, add the marinara sauce. In the absence of marinara, you can substitute with canned Roma tomatoes or even freshly chopped Roma tomatoes. Sprinkle in the parsley, whether dried or fresh, and pour in a generous splash or two of red wine.

Bring the mixture to a simmer, then reduce the heat to medium. Continue cooking, turning the steaks occasionally, until they firm up to the touch. Once cooked to perfection, remove the steaks from the skillet, ladle the rich sauce over them, and serve immediately. Pair with some homemade bread and enjoy with the rest of that Chianti used in the sauce.