Directions:
Begin by preheating your oven to 325°F (165°C).
Prepare the steak by trimming any excess fat and cutting the meat into serving-sized pieces. Season both sides with salt and pepper.
Place flour in a shallow dish. Dredge each piece of steak in flour, shaking off the excess.
Heat oil in a large ovenproof skillet or Dutch oven over medium-high heat. Once hot, add the steak pieces and sear until browned on both sides, about 3 minutes per side. Transfer the steak to a plate and set aside.
In the same skillet, add the sliced onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional minute, being careful not to burn it.
Return the steak to the skillet on top of the onions. Pour the diced tomatoes and their juice over the steak. Add the Worcestershire sauce, beef broth, oregano, and thyme, stirring to combine.
Bring the mixture to a simmer, then cover the skillet with a lid or a double layer of aluminum foil. Transfer to the preheated oven and cook for 1 1/2 to 2 hours, or until the steak is tender.
Once the meat is fork-tender, carefully remove the skillet from the oven. Serve the Swiss steak hot, garnished with fresh parsley if desired.
I await your comments! Enjoy!
