In a food processor, combine the roasted garlic with the anchovies and pulse them a couple of times to make a paste. Add the paprika and butter; puree until the ingredients are well blended and the butter is red. Set it aside at room temperature.
Put the fennel rings and plums on a sheet pan and drizzle with a 3-count of oil; season with salt and pepper. In a separate bowl, put the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and lemon juice. Drizzle with a 2-count of oil, season with salt and pepper, and give the salad a good toss. Let the olive mixture sit out and marinate while you do the grilling.
Preheat a gas or charcoal grill and get it very hot. Rub both sides of the steaks with oil; season them with a generous amount of salt and pepper. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the steaks for about 7 minutes per side for medium-rare. While the steaks are working, put the fennel on the free side of the grill and grill for 5 minutes per side.Â In the last 5 minutes of cooking, put the plums on the grill, cut side down, so the flesh softens and caramelizes slightly but doesnâ€™t get mushy. Take everything off the grill and let the steak rest while you put the salad together.
Cut the plums into quarters and add them to the olive mixture; add the fennel rings and toss the entire salad together. This salad is best when the fennel and plums are still warm, so lather the steak with the paprika butter and serve it with the salad ASAP.
Edited: October 14th, 2009