In a bowl mix the wine, soda, olive oil, seasoning, garlic and onion together.
Season the steaks with the salt and pepper. Place in a zip-lock bag.
Pour the marinade into the bag and seal.
Place in refrigerator overnight. Turn frequently.
Remove the steaks and reserve the marinade. Pat dry.
Heat 1/4 cup oil in a large skillet over high heat.
Add the steaks and cook 4 – 5 minutes per side.
Remove to a warm platter/pan and cover.
Strain the rest of the marinade into the skillet, reduce heat to medium and reduce by about half.
Stir and scrape the bottom of the pan to get any crispy bits.
Pour over the steaks and serve.