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Bring vinegar to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/4 cup. Stir in tomato.
Meanwhile, trim fat from steaks. Sprinkle steaks with salt and pepper. Heat oil in a large skillet over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145°F) to medium (160°F).
To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.