At Tra Vigne, a restaurant that should not be missed when visiting the Napa Valley, authentic Italian dishes dominate the menu. This preparation calls for sautéing the anchovies with garlic and crushed red pepper, and then bolstering the mix with a splash of red wine vinegar, creating a spicy vinaigrette for pouring over a warm steak and ripe tomatoes. The flatiron (also called the blade steak), which is particularly flavorful, is the second most tender cut of meat after a tenderloin. It is a relatively thin slab, cut from the chuck or shoulder, so it requires a hot fire to sear the outside without overcooking the center. If you can't find a flatiron, a skirt steak is a good substitution.

Start to finish time: About 1 hour

Prepare and light a charcoal grill for direct cooking.

Heat 2 tablespoons of the olive oil in a 6-inch skillet over low heat. Add the anchovies and break up with a wooden spoon. Cook for 1 to 2 minutes, until the anchovies become aromatic. Add the garlic and crushed red pepper and cook for about 3 minutes, or until the garlic is cooked through but not browned. Remove from the heat and stir in about 2 tablespoons of the vinegar. Set aside.

When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), season the steak on both sides with salt and pepper. Place the steak on the cooking grate directly over the coals and cook, uncovered, turning once, for 4 to 5 minutes per side for medium rare; the timing will depend on the thickness of the steak. Transfer to a cutting board and let rest for 5minutes.

Slice the tomatoes and arrange in the center of a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and the remaining 1 teaspoon of vinegar. Season with salt and pepper. Slice the steak thinly across the grain and arrange over the tomatoes. Pour the anchovy vinaigrette over the top of the steak. Serve.