Palermo Tomatoes
Olive oil
1lb grape or cherry tomatoes
4 thyme sprigs
2 anchovies
Capers
2 tbsp bread crumbs plain
2cloves garlic, grated
A splash of white wine dry
Kosher salt and fresh ground pepper, to taste

For the steaks:
Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.

Preheat an outdoor grill for high heat, and lightly oil the grate.
Sear the steaks on both sides for 2 to 3 minutes, then turn the grill down to medium and cook the steaks to your desired doneness. Tent the steaks on a platter or cutting board and let rest for 10 minutes or so.

For the tomatoes:
Preheat your broiler.

Slice the tomatoes and add them to a broiler proof dish. Drizzle with olive oil and a good pinch of salt. Add the thyme sprigs and a splash of wine.

Broil the tomatoes for a few minutes until they burst and are charred around the edges and the top. Transfer to a serving plate together with all the juices.

In a small bowl combine the capers, garlic, anchovies, bread crumbs with a lug of olive oil. Spoon the mixture on top of the steaks. Put the steaks on a sheet pan and broil for 1 or 2 minutes. Be careful not to burn or over cook the steaks.

Transfer the steaks on top of the broiled tomatoes and serve garnished with the thyme sprigs and a drizzle of extra virgin olive oil.