Simple ingredients that make a wonderful dish when combined. I don't like anything but tomatoes and onions in my Swiss Steak and that is part of the reason this is so simple. Just a hint of garlic and then the Thyme, oh the thyme.
Mix flour, salt and pepper. With a meat mallet, pound steak to tenderize. Dredge meat with flour. Continuing to pound meat to incorporate the flour.
Heat a wide, shallow, covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.
Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the thyme to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the thyme on top of the steak.
Add the tomatoes to the pan. Cover the pan with a tight fitting lid. Use a high lid if available. A high lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.
Bring the steak in the tomatoes to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer (I use the lowest setting on my gas cook top along with a simmer plate). Cook for 1 1/2 hours.
The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.
Serve with mashed potatoes topped with the tomato sauce. Really onion, tomato and a bit of thyme is what makes this dish so special. Each stands out on it's own and the tomatoes tenderize the meat so it is melt-in-your-mouth good.