Grilled New York Steaks with San Marzano Sauce

Grilled New York Steaks with San Marzano Sauce
Photo by Tina Rupp


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

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...

View full recipe at Epicurious


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