Bistecca alla Puttanesca – Rachael Ray

Ingredients

• 4 flatiron steaks or small sirloin steaks (8 ounces each)
• 2 large cloves garlic, halved
• 2 tablespoons extra virgin olive oil (EVOO), 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 kalamata olives, chopped
• 5 caper berries, drained and sliced
• 1/2 small red onion, chopped
• 1/2 cup flat leaf parsley, coarsely chopped