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1
In a food processor, combine the roasted garlic with the anchovies and pulse them a couple of times to make a paste.
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2
Add the paprika and butter; puree until the ingredients are well blended and the butter is red.
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3
Set it aside at room temperature.
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4
Put the fennel rings and plums on a sheet pan and drizzle with a 3-count of oil; season with salt and pepper.
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5
In a separate bowl, put the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and lemon juice.
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6
Drizzle with a 2-count of oil, season with salt and pepper, and give the salad a good toss.
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7
Let the olive mixture sit out and marinate while you do the grilling.
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8
Preheat a gas or charcoal grill and get it very hot.
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9
Rub both sides of the steaks with oil; season them with a generous amount of salt and pepper.
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10
Take a few paper towels and fold them several times to make a thick square.
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11
Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill.
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12
This will create a nonstick grilling surface.
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13
Grill the steaks for about 7 minutes per side for medium-rare.
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14
While the steaks are working, put the fennel on the free side of the grill and grill for 5 minutes per side.
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15
In the last 5 minutes of cooking, put the plums on the grill, cut side down, so the flesh softens and caramelizes slightly but doesnt get mushy.
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16
Take everything off the grill and the steak rest while you put the salad together.
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17
Cut the plums into quarters and add them to the olive mixture; add the fennel rings and toss the salad together.
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18
This salad is best when the fennel and plums are still warm, so lather the steak with paprika butter and serve it with the salad ASAP.
