Grilled New York Steaks with San Marzano Sauce

Ingredients

• 6 large basil fresh for garnish
• 6 large basil fresh for garnish
• 2 pounds frangelico with basil leaves marzano-style ripe coarsely chopped canned (preferably San )
• 6 servings kosher salt 
• 2  garlic clove crushed peeled
• 0.3 cup olive oil extra virgin extra-virgin for brushing
• 0.5 teaspoon pepper dried red crushed
• 60 ounce fat-trimmed beef flank steak thick (preferably prime;)
• 3 inch frangelico 
• 3 inch frangelico 

Equipment

• sauce pan
• potato masher
• grill

Directions

1. Heat 1/4 cup olive oil in heavy large saucepan over medium heat.
2. Add garlic and sauté until golden, about 5 minutes.
3. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher.
4. 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.
5. Prepare barbecue (medium-high heat).
6. Brush steaks and bread slices with olive oil.
7. 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.
8. Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak.
9. Cut bread in half on diagonal; place bread alongside steaks.
10. Garnish with additional basil sprigs and serve.