All the wonderful flavors of Italy spooned gloriously atop a perfectly cooked steak.
1 large or 2 small rib-eye steaks
1 tbs. garlic flavored olive oil
4 anchovy fillets
1 tsp. dried oregano
1/4 tsp. chili flakes
1 1/2 cups cherry tomatoes, halved
1/4 cup pitted black olives
2 tbs. drained capers
2 tbs. dry red vermouth
1 tbs. chopped fresh parsley
Bring the steaks out of the fridge at least 30 minutes before cooking and season well. Heat the oil in a skillet and cook the steaks to your liking. Remove to a plate and tent with foil to rest.
Add the anchovies to the oil in the skillet and smouch them with a wooden spoon to dissolve them. Tip in the oregano, chili flakes, tomatoes, olives, capers and vermouth. Bubble to soften the tomatoes. Pour over the beef and scatter with the parsley to serve.