Need help with choosing a cut of meat

One of my favorite meals is Veal Marsala served over pasta. I've also made steak before where I fry it in butter and add red wine to the leftover to reduce for a sauce. I want to try a mixture of the two.

I want to prepare some beef the same way I do the veal...small pieces pounded or sliced thin. Dust in flour and fried in oil and butter (after the mushrooms). Then remove and add red wine and reduce til thick and syrupy like the marsala.

Any ideas on the best cut to use? Nothing fatty like a ribeye. Thinking about either filets sliced thin or a cheaper cut. What do you think about something like sirloin (fat trimmed) or flank steak?