Robert Dean of United Liquors would like for all of us to eat duck with his selected wine, a 2005 Carpineto Dogajolo, and I think I might pick a duck up on the way home Thursday. But here’s a beef recipe from tastytuscany.com that sounds good and can be thrown together quickly. Serve it with buttered noodles and a green salad. 

• 3 tablespoons extra-virgin olive oil
• 2 scallions, thinly sliced
• 4 beef flank steaks, about 4 ounces each, pounded to 1/4-inch thickness
• salt and freshly ground pepper
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• zest of 1/2 lemon
• 1/4 cup pitted and chopped black olives
• 1 tablespoon chopped parsley
• 1/2 cup beef stock
• 1 teaspoon sugar

In a large skillet over medium-high heat, warm the olive oil. Add the scallions, and sauté for 1 minute. Season the flank steaks with salt and pepper, and add them to the skillet. Sauté until they brown, then flip, and add the wine. Sauté until the steaks are cooked through. Remove the meat to a plate, and keep warm.

Prepare the sauce: Add the crushed tomatoes, lemon zest, olives, parsley, beef stock and sugar. Cover and cook for 10 minutes, stirring often with a wooden spoon. Serve the sauce over the steaks. Serves 4