Grilled Sirloin Steaks With Cherry Tomato, Basil and Roasted Pepper Sauce

For the sauce

2 tablespoons extra-virgin olive oil

¼ cup finely diced shallots

1 small clove garlic, minced

½ cup dry white wine

12 ounces ripe heirloom tomatoes, rinsed, hulled and coarsely chopped

2 roasted red bell peppers, coarsely chopped (store-bought is fine)

¾ teaspoon kosher salt

Freshly ground black pepper

¼ teaspoon crushed red pepper flakes

1 pint ripe cherry, grape or pear tomatoes, mixed colors preferably, cut in half through the poles (25 to 30 total)

1¼ teaspoons sugar

1 cup packed basil leaves, coarsely chopped

4 tablespoons (½ stick) unsalted butter

For the steaks

Two 1-pound boneless sirloin steaks (1¼ to 1½ inches thick; may substitute two 1-pound boneless rib-eye steaks)

2 tablespoons canola oil

Kosher salt

Freshly ground black pepper

Juice of 1 to 2 lemons, for serving

Parmigiano-Reggiano cheese (block), for serving

For the sauce: Combine the exta-virgin oil and shallots in a medium saute pan over medium heat; cook for about 3 minutes, stirring a few times, until the shallots have softened. Add the garlic and wine; cook for about 4 minutes or until the wine has nearly evaporated.

Add the chopped heirloom tomatoes, roasted red peppers, salt, a pinch of black pepper and the crushed red pepper flakes; cook for 7 to 8 minutes, stirring frequently, until the tomatoes have softened and the rendered juices have thickened slightly.

Meanwhile, toss the cherry tomatoes with the sugar in a bowl; let them sit for at least 5 minutes.

Once the heirloom tomato-pepper mixture has finished cooking, remove it from the heat and stir in the basil. Transfer to a blender; remove the center knob in the lid (to allow steam to escape) and place a towel over the opening (to thwart splash-ups). Puree to form a smooth sauce, then return it to the same saute pan over medium heat. Add the butter and the halved cherry tomatoes; stir for 30 seconds, then remove from the heat.

For the steaks: Heat a grill pan or large cast-iron skillet over high heat.

Rub the steaks with the canola oil, then season them lightly on both sides with salt and pepper. Add them to the skillet and let them cook undisturbed for about 4 minutes or until the meat is deep golden brown. Turn the steaks over and cook for about 4 minutes on the second sides (medium-rare). Transfer the steaks to a cutting board to rest for 5 minutes; cut into ¼-inch slices on the bias.

Arrange the steak slices on a serving plate or platter; squeeze some lemon juice (to taste) over the top. Spoon the sauce over the steak or pass it at the table. Garnish with shavings of Parmigiano-Reggiano.

Serves 6

Nutrition | Per serving: 410 calories, 34 g protein, 10 g carbohydrates, 26 g fat, 9 g saturated fat, 120 mg cholesterol, 340 mg sodium, 2 g dietary fiber, 6 g sugar

From Susan Holt, chef and co-owner of CulinAerie in the District of Columbia.