Pour some olive oil in a saucepan and place it over medium heat until hot. Then add the bay leaves and chopped garlic.

Gently cook the garlic for a minute until fragrant. Then add the chopped tomato.

Stir well. Simmer the tomato for about 3 minutes. Then add the canned tomatoes and dried herbs. Season with a pinch of pepper and salt.

Stir again. Let the pizzaiola sauce simmer over medium-low heat under a lid for a good 10 minutes until soft. In the meantime season the steaks with pepper and salt. Sear them in a little olive oil until cooked the way you like them best.

Once cooked, let the steaks rest on a clean plate under tinfoil. Add the red wine vinegar to the tomato steak sauce.

Stir well and then add the chopped oregano and basil, black olives and salted capers (optional).

Check the seasoning and add extra pepper or salt to taste if necessary. Place the cooked steaks onto warm plates, top them with the fresh pizzaiola steak sauce and serve piping hot.