Rib-Eye Steaks With Smoky Arrabiata Sauce

1 (28-ounce) can crushed tomatoes

1 large onion, coarsely chopped

3 garlic cloves, crushed and peeled

2 tablespoons capers, drained and rinsed

1 (4-inch-long) serrano or 2 Thai  chiles, stemmed, half of the  seeds removed, coarsely chopped

2 tablespoons sugar

1 tablespoon smoked paprika

Kosher salt and freshly ground  black pepper

2 (1-pound) rib-eye steaks, each about 1 inch thick

2 tablespoons olive oil

1. In a food processor, combine the tomatoes, onion, garlic, capers, chilies, sugar, paprika, and 2 teaspoons salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium-low heat. Cook for 25 minutes, until thickened. Season to taste with additional salt and smoked paprika. (Once cool, the sauce will keep for up to 1 week in an airtight container in the refrigerator. Reheat before serving.)

2. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with 2 teaspoons salt and 1 teaspoon pepper. Drizzle the steaks on both sides with the olive oil. Grill for 5 to 6 minutes on each side for medium-rare. Cover loosely with foil and let the steaks rest for 5 minutes.

3. Slice the steaks across the grain into  -inch-thick slices and pour  cup of the sauce on top.

From Weeknights With Giada, by Giada De Laurentiis (Clarkson Potter, 2012)

Per Serving (based on 6): 458 calories, 59 grams protein, 18 grams carbohydrates, 13 grams sugar, 12 grams fat, 136 cholesterol, 409 milligrams sodium, 4 grams dietary fiber