1/3 cup (50 g) pitted green olives, coarsely chopped
2 tbsp flat-leaf parsley, finely chopped
On a work surface, pound the steak with a meat mallet. Slice into thin strips and place in a bowl. Add the onion, garlic and oil. Season with salt and pepper. Mix well.
In a large non-stick skillet over high heat, cook half of the meat mixture, stirring occasionally, for 5 minutes or until nicely browned. Set aside on a plate and repeat with the remaining meat mixture.
In the same skillet over medium heat, cook the tomatoes and olives for 5 minutes. Add the meat mixture to the sauce. Reheat for 1 minute, stirring to coat the meat in the sauce, or until the onions are tender. Adjust the seasoning.
Garnish with the parsley. Serve with parboiled rice, if desired.