Salah's Steak & Peppers

1 1/2 lbs. chuck
2 cloves garlic
handful of fresh flat-leaf parsley, leaves only
2 T. butter
6 flat anchovy fillets
1/2 t. fresh cracked black pepper
pinch of crushed red pepper
1/2 cup olive oil
2 medium green bell peppers
1 medium tomato

Cut the steak into 8-10 pieces and pound thin (tenderizing is
important...even if a higher quality cut of meat is used, do not skip this
step). Smash the garlic and bundle it tightly inside the parsley, then
finely chop both together. Add the anchovies to the butter and mash
together with a fork until mixed well together. Add the parlsey and garlic
to the butter and mix together. Season with black and red peppers, then set
this aside.

Slice the peppers and tomatoes into strips. Add olive oil to a large
skillet or fryer over medium heat. Add peppers and tomatoes and cook
slowly, covered, for 5 minutes. Add the pounded steak, stir and cook
slowly, covered, for 10 minutes. Add the butter mixture, stir until
everything is reasonably coated, and cook for another minute. Transfer to a
shallow bowl and serve.

To truly enjoy this dish, slice a loaf of good bread (Italian preferably,
but anything you like will do) and use the bread to sop up any cooking
liquid (some consider that the true heart of the dish).