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

Total Time:
1 hr 32 min
12 min
1 hr 20 min

4 servings

  • Tamarind Barbecue Sauce:
  • 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
  • Basil Marinated Tomatoes:
  • 1 pint cherry tomatoes, halved
  • 1/4 cup basil chiffonade
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
Tamarind Barbecue Sauce:
  • 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.

Basil Marinated Tomatoes:
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste

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