In a recent Milk Street article we found this Strip Steaks with Spicy Tomato-Basil Sauce recipe which pairs a meaty steak with the sort of tomato sauce that might typically be used on pizza. There are many ways to prepare the dish, but this simple version is perfect for a weeknight meal.
The sauce is made with canned tomatoes, a punchiness from garlic and pepper flakes, and the umami quotient gets a kick up with a few anchovy fillets (in case you’re worried, the sauce won’t taste fishy at all). Slice and sauce the seared strip steaks, then finish the dish with torn fresh basil and fruity olive oil.
Our steaks were actually grilled because we wanted to take advantage of the nice weather, but either stovetop or hot grill sears the meat nicely. We served ours with orzo treated with olive oil and parsley; another option is thick slices of warm, crusty bread to dip in the sauce. And if you are lucky enough to have any of that fabulous sauce leftover, use it on pasta.
NOTE: Don’t use extra-virgin olive oil to sear the steaks; its smoke point is too low. Use grapeseed or another neutral oil to achieve a deep sear and to avoid the off flavor of overheated olive oil.
Keep in mind, the original recipe from Milk Street indicated this recipe would serve 4 to 6. The portions would be rather paltry if trying to feed six people. Our two strip steaks were smaller and a bit thinner, weighing in at just over a pound for two of them which rendered three servings.
Strip Steaks with Spicy Tomato-Basil Sauce
Ingredients
- 1 Tbsp. extra-virgin olive oil, plus more to serve
- 2 medium garlic cloves, thinly sliced
- 2-3 oil-packed anchovy fillets, chopped
- 1/2-3/4 tsp. red pepper flakes
- 28 oz. can whole peeled tomatoes, crushed by hand
- 1/3 cup lightly packed fresh basil
- Kosher salt and ground black pepper
- 2 1-lb. beef strip steaks, each about 1 inch thick, trimmed and patted dry
- 1 Tbsp. grapeseed or other neutral oil
Directions
- In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the garlic and cook, stirring, until beginning to turn golden, 30 to 60 seconds.
- Add the anchovies and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
- Stir in the tomatoes with juices, a few basil leaves and ¼ teaspoon salt. Bring to a simmer, then simmer, stirring occasionally, until a spatula drawn through the sauce leaves a trail, 12 to 14 minutes. Transfer to a small bowl, cover and set aside; wipe out the skillet.
- Season the steaks on both sides with salt and black pepper. In the same skillet over medium-high, heat the neutral oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes.
- Using tongs, flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes.
- Transfer to a platter, tent with foil and let rest for about 10 minutes.
- Transfer the steaks to a cutting board and slice them on the diagonal ¼ to ½ inch thick. Return to the platter and spoon on some of the sauce.
- Tear the remaining basil and sprinkle it over the top, then drizzle with additional olive oil. Serve the remaining sauce on the side.
Recipe by Calvin Cox for Milk Street
Accounting for Taste 
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