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

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  • Total: 1 hr 32 min
  • Prep: 12 min
  • Cook: 1 hr 20 min
  • Yield: 4 servings
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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


  1. 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:

  1. Combine all ingredients in a medium bowl and season with salt and pepper to taste.