I had this lovely piece of sirloin steak, cut on the thick side so decided to make a version of Swiss steak - I used less liquid, so it was almost roasted rather than braised. I'm calling it Italiano because I served it with pasta.

Swiss Steak Italiano

Top Sirloin Steak, big enough for two people
Flour
Salt and pepper
Olive oil
1 medium onion, cut in half and sliced 1/4 inch thick
2 - 3 stalks celery, sliced
1/4 cup diced bell pepper
3 - 4 sliced mushrooms
2 cloves garlic, minced (or equivalent in garlic paste)
1 can diced tomatoes with juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup diced black olives (would also be good with sliced green olives)
Cooked angel hair pasta (or shape of choice)

Bring the meat to room temperature by letting it stand out for about an hour. Put it on a cutting board and take the dull side of a heavy kitchen knife and whack the heck out of it on both sides. Rub in the flour and brown on both sides in the oil. Transfer to a covered dish you can bake in the oven. In the same oil (and add more if you need to), saute the onion, celery, and green pepper until soft but not brown. At the end, stir in the garlic for a few seconds, and then the diced tomatoes. Pour the vegetables over the meat, season with the salt and pepper, and bake the meat for 1 to 1 1/2 hours at 350 degrees. When ready to serve, put the steak onto a platter and cut into serving size pieces. Stir the olives into the vegetables and serve them over cooked pasta alongside the meat.