Sauteed Steaks with Red Wine and Peppers

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4 tablespoons olive oil 1 large onion, sliced thin 1 1/2 teaspoons dried oregano 1 large clove garlic, minced 1 red bell pepper, sliced thin 1 green bell pepper, sliced thin 4 top chuck steaks (about 2 pounds in all), pounded to 1/2-inch thick 1 teaspoon salt 3/4 teaspoon fresh-ground black pepper 3/4 cup red wine Heat 2 tablespoons of the olive oil in a medium frying pan over moderately low heat. Stir in the onion, oregano, garlic, and bell peppers. Cook, covered, until the veggies are soft, about 5 minutes. In a large stainless-steel frying pan, heat the remaining 2 tablespoons of the olive oil over moderately high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put the steks in the hot pan and cook until browned, 3 to 4 minutes. Turn and cook until done to medium rare, 3 to 4 minutes longer. Remove. Add the bell-pepper mixture, the wine, and the remaining 1/2 teaspoon each salt and black pepper to the large frying pan. Boil until the wine is completely absorbed, about 5 minutes. Serve the steak topped with the veggies. serve 4