Pound steaks with a meat mallet until very thin.

Season both sides of steaks with salt and pepper.

Combine garlic, parsley, olive oil, and red wine vinegar (or white wine) in a bowl.

Brush the mixture onto both sides of the steaks.

Marinate the steaks for at least 30 minutes.

Heat a small amount of olive oil in a pan over medium-high heat.

Quickly fry the steaks on each side until they lose their pink color.

Remove any burned garlic pieces.

Transfer steaks to a shallow pot and cover.

Deglaze the pan with a little white wine and reduce slightly.

Pour the reduced sauce over the steaks in the pot.

Heat through until the steaks are fully cooked and tender.

Serve hot with crusty french bread and garlic mayo, or use as sandwich filling.