Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Sear the chuck steak for about 5 minutes on each side until a rich brown crust forms. Transfer to a plate and set aside.

In the same skillet, reduce the heat to medium and sauté the sliced onion for 3 to 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

If using hot cherry peppers, add them along with the tomato paste and stir for about 1 minute.

Pour in the peeled plum tomatoes, add the bay leaf, oregano, salt, basil, and pepper. Stir to combine.

Return the seared steak to the skillet, reduce heat to low, cover, and simmer for about 1.5 hours.

Check that the steak is fork-tender; remove the bay leaf and serve with sauce.