Grilled New York Steaks with San Marzano Sauce
|1/4 cupExtra virgin olive oil; plus some for brushing|
|2 cloveGarlic; peeled, crushed|
|2 poundPlum tomato; (preferably San Marzano-style), coarsely chopped, or one 28-ounc|
|6 sprigsFresh basil; plus additional for garnish|
|1/2 teaspoonDried crushed red pepper|
|Coarse kosher salt|
|6 10-ozNew York Steaks; (up to 11 oz) preferably prime; 1 1/4 inches thick|
|6 slicesCiabatta; or other rustic countrystyle bread|
Grilled New York Steaks with San Marzano Sauce Preparation
Heat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and saute 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.
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.
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.
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