Trim large, tough pieces of fat from the steak, leaving a little fat for flavor.

Pound the steak between two pieces of plastic wrap to tenderize and flatten slightly.

Mix the flour with salt, pepper, paprika, and garlic powder. Dredge each piece of steak in the seasoned flour, shaking off the excess.

If meal prepping, stack the dredged pieces on a plate, cover, and refrigerate for a couple of hours.

Heat a heavy skillet or Dutch oven over medium-high heat and add the oil.

Sear the floured steak until deep brown on both sides. Set aside.

Lower the heat to medium and add onions and bell peppers. Cook until softened, about 5-7 minutes.

Add minced garlic and cook for 30 seconds until fragrant.

Add diced tomatoes, tomato sauce, beef broth or water, Worcestershire sauce, and thyme.

Bring to a gentle simmer, then nestle the steak back into the sauce.

Reduce heat to low, cover, and cook for 60 to 90 minutes until the steak is fork-tender.

For a thicker sauce, remove the lid for the last 10 minutes of cooking.

Taste and adjust seasoning with more salt and pepper as needed.

Serve with mashed potatoes, buttered noodles, rice, or a simple side salad.

Optionally garnish with chopped parsley before serving.