Bistecca Alla Puttanesca

• 4 flatiron steaks (8 ounces each) 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 olives or 1/4 cup kalamata olive, chopped
• 5 caper berries, drained and sliced
• 1/2 small red onion, chopped
• 1/2 cup flat leaf parsley, coarsely chopped

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

flatiron, garlic, extra virgin olive oil, salt, butter, anchovy paste, cherry tomatoes, pitted oil, caper berries, red onion, flat leaf parsley

Taken from www.food.com/recipe/bistecca-alla-puttanesca-387351 (may not work)