Prepare the grill or barbecue. Salt and pepper the steaks and drizzle with olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the Amore Herb Paste and sauté until fragrant, about 30 seconds. Stir in the Amore Tomato, Garlic Pastes and 1 tsp pepper, cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
Remove the skillet from the heat. Strain the sauce into a small bowl, pressing the solids to extract as much liquid as possible. Reserve half of the solids in the strainer and discard the remaining. Return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining butter into ½ inch chunks and whisk into the sauce. Season to taste with salt and pepper.
Thinly slice the steaks across the grain. Drizzle the sauce over the steaks, add reserved onion mixture, garnish and serve.