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Categories:
flatiron garlic extra-virgin olive oil salt butter anchovy paste cherry tomatoes pitted oil caper berries red onion flat leaf parsley
Viewed: 46 - Published at: a year agoIngredients
- 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
Method
- 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.
