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.