Preheat the broiler to high with a rack in the middle of the oven. Preheat a grill pan or large cast-iron skillet over medium-high to high heat.
Coat the steak lightly with a drizzle of EVOO and season with salt and pepper.
Place the parsley, capers, worcestershire, vinegar (or lemon juice), shallot, pasted or grated garlic, anchovies (if using), pepper and 1/3 cup EVOO in a food processor bowl. Process into a thick sauce.
Place the tomatoes on a broiler pan or on a rack placed over a baking sheet. Drizzle the tomatoes with a touch of EVOO and season with salt and pepper. Broil until well charred at the edges, 12 to 15 minutes. Meanwhile, heat a drizzle of EVOO in a small to medium nonstick skillet over medium to medium-high heat; add the bacon and render until almost brown and crisp, 3 to 4 minutes. Add the panko and cook to brown, about 3 minutes; turn off the heat and combine the bacon and panko with the chives.
In a large skillet lightly drizzled with EVOO, cook 1 large steak over medium-high heat for 12 to 15 minutes for medium-rare to medium; cook individual steaks for about 5 minutes on the first side and 3 to 4 minutes on the second for medium-rare to medium-well. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steaks against the grain with a very sharp knife and top with the parsley-caper sauce. Serve the tomatoes, liberally topped with the bacon-crumb mixture, alongside the meat.