Bistecca Alla Puttanesca

Ingredients

• 4 flatiron steaks or 4 small sirloin steaks (8 ounces each)
• 2 large garlic cloves, halved
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• salt and pepper
• 2 tablespoons butter, softened
• 2 teaspoons anchovy paste
• 1 pint cherry tomatoes, halved
• 1/4 cup pitted oil-cured black olive or kalamata olive, chopped
• 5 caper berries, drained and sliced
• 1/2 small red onion, chopped
• 1/2 cup flat leaf parsley, coarsely chopped

Directions

1. 1

   Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of olive oil. Grill the steaks, turning once, for 8 minutes for medium-rare. Season with salt and pepper.

2. 2

   In a small bowl, mix the butter and anchovy paste. Dollop on top of the steaks.

3. 3

   In a bowl, combine the tomatoes, olives, caper berries, onion, parsley and the remaining 2 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.