Heat half the oil in a large non-stick frying pan and add the chili flakes, tomatoes and Worcestershire sauce, bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally until thick.
Season if required. Remove from the heat and add the olives and oregano.
Meanwhile, heat a non-stick griddle or frying pan, season the steaks and coat with the remaining oil on both sides.
Cook the steaks according to your preference. Serve the steaks with the sauce, sauté potatoes.