Bistecca Alla Puttanesca - cooking recipe

Ingredients

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

Preparation

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.
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 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.