In a large bag or dish, cover the meat with the red wine, Worcestershire sauce and Frank's Red Hot sauce.

Add 4 cloves garlic, 1 onion, 1/4 cup parsley, 3 tbsp black pepper and 3 tbsp oregano to the mixture and evenly cover.

Zip the bag or cover the dish and let the meat marinated in the fridge for about 5 hours.

Once the meat is ready, preheat the oven broiler and remove the meat from the refrigerator.

Begin the sauce by heating 2 tbsp olive oil in a large saucepan over medium heat.

Add the diced onion, 2 cloves garlic, red bell and green bell peppers and cook until soft (about 5-8 minutes).

Stir in the parsley, cilantro and oregano, then add the tomatoes and bay leaf.

Bring the mixture to a boil then reduce heat and let simmer for 20 minutes.

Pour the sauce into a blender and pulse until consistent throughout. Set aside and keep warm.

Place the cut of meat into a well greased baking dish and broil on high until cooked to desired doneness (about 8 to 10 minutes per side for medium rare).

Remove the beef from the oven and let rest for about 15 minutes.

Slice the beef, drizzle with sauce and garnish with pepperoncinis to serve.