T-BONE STEAK WITH TAMARIND BARBECUE SAUCE AND BASIL-MARINATED TOMATOES

T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes image

Provided by Bobby Flay

Time 1h32m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons olive oil
1 red onion, coarsely chopped
3 cloves garlic, coarsely chopped
8 canned plum tomatoes and their juices, coarsely chopped
1/4 cup ketchup
1 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons molasses
2 tablespoons tamarind concentrate or paste
1 habanero pepper, chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
Salt and freshly ground pepper
4 T-bone steaks (about 10 ounces each)
Olive oil
1 pint cherry tomatoes, halved
1/4 cup basil chiffonade
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper

Steps:

Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Reserve 1 cup of the sauce. Brush steaks with olive oil and season with salt and pepper to taste. Place on the grill and grill for 4 to 5 minutes, or until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side. Remove the steaks from the grill and brush with the reserved barbecue sauce. Serve with the Basil-Marinated Tomatoes on the side.
Combine all ingredients in a medium bowl and season with salt and pepper to taste.