To peel the tomatoes, bring a saucepan of water to the boil. Score the base of the tomatoes with a cross and remove the eye, then place the tomatoes into the boiling water for approximately 30 seconds until the skin starts to come away from the flesh. Remove the tomatoes from the boiling water and place in a bowl of iced water to cool. Peel the skin, remove the seeds, roughly chop the flesh and set aside.
Heat the olive oil in a frypan large enough to fit all the steaks over a high heat. Season the steaks with salt and pepper and fry for 30 seconds each side. Remove from the pan and set aside. Add in the garlic and fry for 30 seconds or until just coloured. Add the celery, olives and capsicum to the pan and cook for 5 minutes until the capsicum and celery have softened. Add the tomatoes oregano and capers, lower the heat and simmer for 5 minutes. Place the steaks into a casserole or ceramic baking dish, pour over the sauce and bake for 10 minutes in a preheated oven at 200c.
Taste and adjust the seasoning if necessary, then serve the steak and sauce with crusty bread and green salad.