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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From Rachael Ray. 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.
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