In the skillet which the steak was removed from, over medium heat, add the onions. Saute until translucent. Add the garlic and cook for 30 seconds or until fragrant being careful not to burn it. Scrape up any leftover brown bits from the steak and mix into the onions (there is great flavor there).
To the same skillet, add the basil, oregano, and red pepper flakes. Cook for 10 seconds then add all of the tomatoes. Reduce heat to low.
Stir the sauce to combine and simmer for 5 minutes. Add the steak back to the skillet and continue to cook until desired internal temperature. Depending on the thickness of this steak, this will vary.
When steak is desired temperature, remove from pan and place on plate. Top steak with sauce, a drizzle of olive oil, Pecorino Romano and oregano. Serve immediately.