Bistecca Alla Puttanesca

From Rachael Ray.

• Ready In: 18 mins
• Serves: 4

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

Directions

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.