Ingredients

• 4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 pounds total)
• 2 tablespoons olive oil, divided, plus additional for drizzling
• 2 garlic cloves
• 2 (15-ounce) cans white beans such as cannellini, rinsed and drained
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon tomato paste
• 1 1/4 teaspoon chopped rosemary, divided
• 1/3 cup dry white wine
• 2 tablespoons chopped pitted Kalamata olives, divided

Instructions

1. Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
2. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
3. Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.
4. Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
5. Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.