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4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 lb total)
2 tablespoons olive oil, divided, plus additional for drizzling
2 garlic cloves
2 (15-oz) 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
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