Italian-style steak with capers

Coat steaks with 1 tablespoon olive oil. Brush a baking dish with a little oil and add the rinsed, halved cherry tomatoes. Season lightly with salt and pepper. Rinse the thyme and pluck leaves. Pour in white wine. Add the anchovies and capers to a colander, rinse and drain. Then coarsely chop and mix with the breadcrumbs in a bowl. Add the Parmesan and pass the garlic cloves through a press into the bowl. Mix all with the remaining olive oil and season with a little salt and pepper. Sprinkle over the tomatoes and bake in the oven for 7-10 minutes. Meanwhile, sear meat on both sides in a grill pan. Then place over the baked tomatoes. Bake in oven until meat is done to your preference, another 10 minutes. Arrange on plates and serve with toasted white bread, if desired.