4 boneless, 1-inch-thick sirloin steaks (8 to 9 oz. each)
3 tbsp. EVOO
2 anchovy fillets, finely chopped
2 cloves garlic, crushed
1 tbsp. fresh rosemary, coarsely chopped
1 lemon, halved
½ cup cracked or regular green olives, pitted
Pat steaks dry and season with kosher salt and pepper. Place on a baking sheet or in a shallow dish.
Heat EVOO, anchovies, garlic, and rosemary in a small pot or skillet over medium heat, until anchovies melt, about 4 minutes. Pour mixture over steaks and turn to coat. Rest for 10 minutes.
Meanwhile, heat a cast-iron skillet over medium-high heat. Add steaks and cook until medium or medium-rare, 5 to 7 minutes. The last 2 minutes of cooking, add lemon halves, cut-side down, to pan to caramelize. Remove lemons and steak to a cutting board. Let steaks rest 5 minutes and slice against the grain in 1/4-inch-thick slices. Squeeze lemon over steaks and scatter the green olives on top.