Preparation
Preheat the oven to 220°C (200°C fan, gas 7). Brush the steaks with olive oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000408/000408_step_1_M.jpg)
Wash and halve the tomatoes.
Grease a casserole dish with a little oil and add the cherry tomatoes. Season with salt and pepper. Wash the thyme and scatter over the leaves. Pour in the white wine.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000408/000408_step_2_M.jpg)
Rinse the anchovy fillets and capers in a sieve and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000408/000408_step_3_M.jpg)
Coarsely chop together.
Place the breadcrumbs in a bowl. Add the Parmesan and crush in the garlic. Mix with the rest of the olive oil and season with a little salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000408/000408_step_4_M.jpg)
Bake the tomatoes in the oven for 7-10 minutes. At the same time, grill the meat on both sides briefly. Then add to the baked tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000408/000408_step_5_M.jpg)
Spread the caper mixture over. Return to the oven for 10 minutes and finish cooking at 160°C (140°C fan, gas 3). Place on plates and serve with bread.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000408/000408_step_6_M.jpg)