Tomato-Caper Pan Sauce

After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minute. Add wine and increase heat to medium-high; simmer rapidly, scraping bottom of skillet with wooden spoon to loosen any browned bits, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2⁄3 cup, about 4 minutes. Reduce heat to medium; add capers, tomato, and any meat juices and cook until flavors are blended, about 1 minute. Stir in parsley and season with salt and pepper to taste; spoon sauce over sliced steak and serve.