In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chuck steaks and sear for 4-5 minutes on each side.

Remove the steaks and sauté one sliced large onion and 3 minced garlic cloves in the skillet for 4-5 minutes.

Add one chopped hot cherry pepper and 2 tablespoons of tomato paste to the skillet, cooking for another minute.

Stir in one can of peeled plum tomatoes, one bay leaf, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring to a gentle boil.

Return the seared chuck steaks to the skillet, cover, and let it simmer for about 1.5 hours on low heat.

Check the tenderness of the steak; it should be fork-tender. Adjust seasoning if necessary.

Remove the bay leaf and serve the sauce over the steak, ideally with crusty bread or pasta.