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Bistecca alla Puttanesca


  • 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


Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of EVOO. Grill the steaks, turning once, for 8 minutes for medium-rare doneness. 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 tablespoons EVOO; season with salt and pepper. Top the steaks with the tomato salad.