Grilled New York Steaks with San Marzano Sauce

Ingredients for Grilled New York Steaks with San Marzano Sauce

• 60ml extra-virgin olive oil plus additional for brushing

• 2 garlic cloves, peeled, crushed

• 900g ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 800g can San Marzano tomatoes in juice with basil leaves

• 6 large fresh basil sprigs plus additional for garnish

• 1/2 teaspoons dried crushed red pepper

• Grov kosher salt

• 6 10- to 300g New York steaks (preferably prime

• 1 1/4 inches thick)

• 6 5x3x1/2-inch slices pain rustique, ciabatta, or other rustic countrystyle bread

Heat 60ml 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 725ml ), 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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