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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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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 472 | ||
Calories from Fat: 118 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 154mg | 47 % | |
Sodium 906.9mg | 31 % | |
Potassium 1359.4mg | 36 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 17.9g | ||
Protein 68.5g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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