Ingredients:
SAUCE
  2 1/2   pounds plum tomatoes
        2    tablespoons extra virgin olive oil
        1    tablespoon thinly sliced garlic
     1/4   cup thinly sliced oil-packed sun-dried tomatoes
     1/4   teaspoon crushed red pepper flakes
             Kosher salt
             Freshly ground black pepper
        2   tablespoons finely chopped fresh oregano

        1   Certified Angus Beef top sirloin steak, 1 1/2 to 2 pounds
             and about 1 1/2 inches thick
             Extra virgin olive oil

Cooking Directions:
PREP TIME: 15 MINUTES
GRILLING TIME: 15 TO 21 MINUTES

1. To make the sauce: Grill the tomatoes over Direct High heat until lightly charred on both sides, 3 to 5 minutes.  When cool enough to handle,peel away the skin, halve the tomatoes crosswise, remove the cores, squeeze out the seeds, and then rough chop the tomatoes.
2. In a medium saucepan over medium heat, warm the oil and cook the garlic unil golden brown, 1 to 2 minutes, stirring occasionally.  Add the tomatoes, sun-dried tomatoes, and pepper flakes. Reduce the heat and simmer for 15 to 20 minutes. Season to taste with salt and pepper, then stir in the oregano.
3. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with the oil. Season with salt and pepper, rubbing the seasonings into the meat. Sear over Direct High heat for 8 to 10 minutes, turning once, and then grill over Indirect High heat until cooked to desired doneness, 4 to 6 minutes for medium rare. Remove from the grill and let sit for 3 to 5 minutes. Reheat the sauce over medium heat. Cut the steak into thick slices and serve over a pool of the sauce.