Ingredients

1 lb flank steak
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sweet vermouth
1 (14 1/2 ounce) can diced tomatoes

Directions

Sprinkle both sides of the steak with the oregano, salt and pepper.Heat a large nonstick skillet over medium high.When the pan is very hot, add the steak.Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.

Turn the steak and cook another 4 minutes.Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.

Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.Serve the steak strips fanned out on the plate, and spoon some of the tomato from the pan over the meat.