Cut the steaks into 4 pieces and pound them into 1/2-inch thick pieces using a meat mallet.

Season the pounded steaks generously with sea salt and black pepper. Dredge the steaks on both sides in the flour and place them on a sheet tray with parchment paper.

Heat the oil in a large sauce pot over high heat then add the steaks. Turn the heat down to medium and sear the steaks on each side for 4-5 minutes until well browned.

Remove the steaks from the pot and add the onions and carrots to the pot. Cook until caramelized over low heat for about 15 minutes.

Add the minced garlic and cook for 30 seconds until fragrant. Season the cooked vegetables with a pinch of sea salt. Deglaze the cooked vegetables with the beef stock and add in the whole peeled tomatoes. Season with Worcestershire sauce, salt and pepper.

Add back in the steak, cover the pot, and cook over low heat for 120 minutes or until the steaks are fork tender. Transfer the Swiss steaks onto plates, and serve with the gravy and garnish with fresh chopped parsley. Enjoy!