Marinate steaks: combine ingredients, add steaks, cover and refrigerate 4-6 hours, flip hallway

Season with coarse sea salt, set out at room temperature for 15 minutes

Tapenade: poach garlic in olive oil 10 minutes, transfer oil and garlic to bowl to cool

Food process blend, poached garlic (reserving oil), basil, olives, capers, anchovies, zest and vinegar. Pulse to rough mince then add reserved olive oil and pulse and set aside.

Grill steaks over medium high heat about 5 to 7 minutes per side around 135°

Let steaks rest 5 minutes, slice steaks against grain 1/2" slices, spread tapenade, add tomatoes, drizzle olive oil and dust with flaky sea salt.