In a small bowl combine the salt, garlic powder, dried oregano, cumin and black pepper.
Cut the steaks in half to make 8 pieces. Sprinkle the steaks on both sides with the prepared seasoning mix.
Heat the olive oil in a large, deep skillet or a large pot over medium-high heat. As soon as the oil is hot (but not smoking) add the steaks. Cook the steaks for 30 seconds to 1 minute per side, cook just enough to brown – do not cook all the way through. You may have to do this in batches. Repeat until all of the steaks are browned.
Make the sauce for the bistec en cazuela
Remove the skillet from the heat (do not wash). Place the skillet back over medium-low heat and add the onions. Cook the onions, stirring frequently for 5 minutes until they start to soften.
Add the garlic to the skillet and cook for 1 minute, stirring frequently.
Deglaze the skillet with the white wine and cook for approximately 1-2 minutes until most of the liquid has evaporated, stirring frequently.
Next, add the tomato sauce, water and the bay leaf to the skillet, raise the heat to medium and bring the liquid to a simmer. Cover, lower the heat to medium-low and cook the tomato sauce at a simmer for 10 minutes, stirring occasionally. Keep the sauce at a simmer, if the liquid is boiling too vigorously lower the heat a bit.
Finally, add the steaks to the sauce, including any juices collected on the plate. Arrange the steaks so that they’re covered with the sauce. Cover the pot and cook, simmering gently, for about 20-25 minutes until the steaks are tender. Remove the bay leaf and discard.