4 6-oz steaks, about 1" thick
2 tbl olive oil
3 bay leaves (2 finely crushed, 1 whole)
salt & pepper to taste
1/2 c. brine-cured olives (such as Kalamata)
1 c. dry white wine
3 tbl tomato paste
Rub the steaks with 1 tbl oil and sprinkle with the crushed bay leaves. Let stand 1-2 hrs.
Bring a small saucepan of water to boil over medium-high heat. Add olives and return water to the boil. Drain olives.
Scrape most of the bay leaves off the steaks, sprinkle with salt and pepper.
Heat remaining 1 tbl olive oil in a large skillet over medium-high heat. Add the steaks and saute to desired doneness, about 4 min. per side for medium-rare. Transfer steaks to a plate. Add white wine to the skillet and bring to a boil, scraping up browned bits. Add tomato paste, whole bay leaf, and drained olives to skillet. Cook until sauce is slightly thickened, stirring frequently, about 5 min. Return steaks and any accumulated juices to skillet and heat for 2 minutes, turning once. Transfer steaks to serving plates, spoon sauce and olives on top and serve.