Steak any cut you prefer.
Grill the steak to desired doneness.
1/4 c. extra virgin olive oil
3 cloves of garlic, left whole
1 tsp. anchovie paste or 2 fillets
1. pt. cherry tomatoes, cut in half
1 Tbsp. caper
3/4 c. pitted olives, gaeta or kalamata
zest of one lemon
Heat oil in large pan. Brown garlic. Add anchovies & cook until they are melted into the hot oil. Add tomatoes, salt & pepper. Cook the tomatoes until they begin to breakdown. Add capers, olives & basil. Cook for another 5 minutes.
Spoon the sauce over the meat. Garnish with more chopped basil & lemon zest. Serve
*Diva Note* Be careful of the amount of salt you use. They olives & capers are already salty. PLUS you can use this sauce for pasta as well. You can substitute the cherry tomatoes for canned whole tomatoes for a saucier sauce. Does that make sense?