On the second side of the steak, cook for 2 minutes more for medium-rare or 3 minutes more for medium.
Preheat the grill. Allow the steaks to come to room temperature, pat dry, and coat lightly with 2 tablespoons olive oil. Set aside.
Combine the tomatoes, garlic, pepper flakes, oregano, parsley, basil, and salt and pepper in a medium-size bowl and stir well to blend. Stirring slowly, blend in the remaining 1/3 cup olive oil. Set aside for at least 30 minutes, stirring occasionally.
Grill the steaks until seared and well-crusted on one side, about 4 minutes. Turn, season the second side, and cook 2 minutes more for medium- rare or 3 minutes more for medium.
Transfer the steak to a carving board and let rest for 5 minutes. Cut away the bone and carve the steaks into ½-inch-thick slices. Divide the slices among 4 warm serving plates.
Spoon the sauce over the steak and serve at once.