Steak Pizzaiola

Drain tomatoes in colander set over bowl; reserve ½ cup liquid and discard remaining liquid. Pulse tomatoes, reserved liquid, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until chopped, about 7 pulses. Set aside.

Sandwich each steak between 2 sheets of plastic wrap and pound ¼ inch thick. Pat steaks dry with paper towels and season with salt and pepper. Place flour in shallow dish. Lightly dredge each steak in flour, shaking off excess, and transfer to plate.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 2 steaks and cook until lightly browned, about 2 minutes per side. Return steaks to plate. Add 1 tablespoon oil to now-empty skillet and repeat with remaining 2 steaks.

Reduce heat to medium-low and add garlic, anchovies, and remaining 1 tablespoon oil to now-empty skillet. Cook until fragrant and lightly browned, about 30 seconds. Stir in tomato mixture and bring to simmer. Cook, stirring often, until sauce has thickened slightly, about 5 minutes.

Add steaks to sauce and cook until tender and just cooked through, about 3 minutes. Transfer steaks to platter. Stir basil into sauce and season with salt and pepper to taste. Spoon sauce over steaks. Serve.