Season steaks with salt and pepper. Place the flour in a shallow dish, and dredge each steak in it. Shake off the excess flour before transferring to a plate. Heat the oil in a large, deep skillet over medium-high heat. Working in batches, sear the steak, flipping once partway through cooking time, until browned on both sides and medium rare, about 4 minutes. Repeat with remaining steaks and transfer to a dish.
Add the garlic to the skillet and cook over medium-high heat, stirring frequently until golden, 2-3 minutes. Stir in the chili flakes and pour in the wine. Cook until the wine has reduced by 3/4, about 3 minutes. Add the tomatoes, basil, oegano, and some salt and pepper to taste. Bring to a simmer, then return the steaks to the skillet, smothering them in sauce. Serve hot.