Try a fruity, spicy red wine, such as a California Zinfandel, with this main course.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remaining peppers (do not peel).
Step 2
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add broth and wine; bring to boil. Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper. Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes. Cool slightly. Puree mixture in blender until smooth. Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside. (Sauce can be made 1 day ahead. Cover and chill.)
Step 3
Heat heavy large skillet (preferably cast iron) over high heat. Sprinkle steaks with salt and pepper. Working in batches, add steaks to hot dry skillet and cook about 4 minutes per side for medium-rare. Transfer to platter; cover to keep warm. Add 1/4 cup water to skillet; stir to scrape up browned bits. Add sauce to skillet; reduce heat and simmer until heated through, about 4 minutes. Remove from heat. Whisk in remaining 4 tablespoons butter, then remaining 1/4 cup basil. Season sauce with salt and pepper.
Step 4
Place 1 steak on each of 8 plates. Drizzle sauce over. Garnish steaks with reserved pepper strips and serve.
