Bistecca alla Puttanesca

By á-3282

Ingredients

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

Preparation

Step 1

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

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

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