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Combine capers, garlic, parsley, anchovy paste, mustard, oil, ½ tsp (2 mL) pepper and ¼ tsp (1 mL) salt on a cutting board. Chop together until garlic and parsley are finely minced. Stir in lemon zest and juice. Scrape 1 tbsp (15 mL) and transfer to a large bowl for the salad. Spread remaining rub out on cutting board and set aside.
Pat steaks dry with paper towel and season all over with salt and pepper to your taste. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
Puttanesca Salad: Meanwhile, add tomatoes, red onion, olives, basil, oil, salt and pepper to the reserved rub in bowl; toss to combine. Set aside.
Transfer the cooked steak to the cutting board, resting it on top of the rub mixture. Turn steak over a couple of times to coat in the rub mixture. Loosely tent with foil and let rest for 5 minutes. Carve steaks off the bone and cut into thin slices across the grain. Serve sliced steak on a platter along with the bones and arrange Puttanesca Salad alongside. Serve with wedges of lemon to squeeze over steak and salad when serving.