- 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
- 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).
- 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.
- 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.
- 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.
- Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.