Rinse steaks with water then splash vinegar on steaks. Leave on the side. On a separate small bowl add the garlic and the tablet of chicken bouillon and smash together. I use a Pilon. A pilon looks like a small wooden cup that comes with a thick rounded stick to smash ingredients. You can use a meat pounder. After you smashed the garlic and the bouillon spread it on the steaks. Then season with salt and pepper. You can refrigerate for about an hour or even the next day for better flavor. In a large deep frying pan on medium heat add olive oil, wine and just a little bit of water and then the steaks and cover. Cook until meat is tender turning it once. Add the onions and green peppers 5mins before turning it off if you don't like your onions and peppers too tender. If not you can add it at the beginning. Simple and delicious. Enjoy!