Pound the steaks to ¼ inch thickness, using a meat mallet. (If you are using flat iron beef steaks, there should be no need to pound them, since they should be flat enough already.)

Place the flour onto a large plate and dredge both sides of the pounded steaks in flour

Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the meat and cook until golden, 1-2 min per side. Remove steaks from frying pan and place on a paper towel lined plate.

Add 1-2 teaspoon of olive oil if the skillet looks dry. Add the mushrooms and saute for 2-3 min, until lightly golden. Remove the mushrooms from the pan.

De-glaze your pan by adding the Marsala wine and stock, scraping up any stuck bits. Reduce the heat to medium and simmer for 5-6 minutes until the mixture has reduced slightly.

Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.

Season with salt and pepper to taste.

Serve over mashed potatoes or white rice with a side of green veggies.