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1
Preheat broiler.
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2
Brush large baking sheet with oil.
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3
Place tomatoes and bell peppers, cut side down, on prepared sheet.
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4
Broil until tomatoes and peppers begin to char and blister, about 5 minutes.
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5
Cool.
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6
Peel skins from 1 pepper half, then cut into thin strips; set aside.
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7
Chop tomatoes and remaining peppers (do not peel).
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8
Melt 1 tablespoon butter in large nonstick skillet over medium heat.
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9
Add shallots and saute until tender, about 4 minutes.
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10
Add broth and wine; bring to boil.
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11
Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper.
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12
Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes.
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13
Cool slightly.
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14
Puree mixture in blender until smooth.
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15
Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside.
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16
(Sauce can be made 1 day ahead.
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17
Cover and chill.)
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18
Heat heavy large skillet (preferably cast iron) over high heat.
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19
Sprinkle steaks with salt and pepper.
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20
Working in batches, add steaks to hot dry skillet and cook about 4 minutes per side for medium-rare.
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21
Transfer to platter; cover to keep warm.
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22
Add 1/4 cup water to skillet; stir to scrape up browned bits.
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23
Add sauce to skillet; reduce heat and simmer until heated through, about 4 minutes.
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24
Remove from heat.
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25
Whisk in remaining 4 tablespoons butter, then remaining 1/4 cup basil.
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26
Season sauce with salt and pepper.
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27
Place 1 steak on each of 8 plates.
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28
Drizzle sauce over.
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29
Garnish steaks with reserved pepper strips and serve.
