Grilled New York Steaks with San Marzano Sauce

Ingredients

• •¼ cup extra-virgin olive oil plus additional for brushing
• •2 cloves garlic cloves, peeled, crushed
• •2 pounds ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 28-ounce can San Marzano tomatoes in juice with basil leaves
• •6 sprigs large fresh basil sprigs plus additional for garnish
• •½ teaspoon dried crushed red pepper
• •1 to taste Coarse kosher salt
• •6 steaks 10- to 11-ounce New York steaks (preferably prime; 1 1/4 inches thick)
• •6 slices 5x3x1/2-inch slices pain rustique
• •1 loaf ciabatta
• •1 loaf or other rustic countrystyle bread

Cooking Instructions

1. 1.

   Heat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.

   25 min

2. 2.

   Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side.

   16 min

3. 3.

   Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.

   5 min