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Author Notes: This recipe is basically a deconstruction of a traditional meat style curry. The fresh grape and cherry tomatoes give the masala a wonderful fresh sweetness which complements the barbequed flank perfectly. It is then topped with Cherry Tomato Chutney giving this a fresh take on an ancient classic. It takes no time to make the masala and the Flank cooks in minutes making this dish a perfect weekday full flavor dish. I had left over Masala which I used the next day with BBQ Orange Roughy. It was great! You have to love two meals in one.
Ingredients for Beef Flank and Cherry Tomato Masala
- 1-2 pounds Beef Flank (depending on number of people)
- 1-2 tablespoons Flaked Sea Salt (depending on size of flank)
- 1-2 tablespoons Pepper (depending on size of flank)
- 3 tablespoons Canola Oil for the 1 tbsp for the flank
- 1-2 tablespoons Chili Powder for the flank
- 1/2 teaspoon Cayenne Pepper
- 1 1/2 teaspoons Ground Roasted Cumin
- 1 1/2 teaspoons Ground Roasted Coriander
- 1 Star Anise
- 1 Cinnamon Stick
- 2 Cloves
- 4 Cardamom Pods
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- 5 Shallots chopped finely
- 2 tablespoons Ginger Minced
- 1 tablespoon Garlic Minced
- 3 cups Cherry and Grape Tomatoes mixed
- 2 Jalepenos Chopped
- 1 tablespoon Honey
- 1/3 cup Sour Cream
- 1 cup Water
- 1 handful finely chopped Cilantro
Fresh Tomato Chutney
- 1 cup Cherry and Grape Tomatoes Mixed cut into small pieces
- 1 handful cilantro
- few sprigs Mint
- 1/4 cup Roasted Almonds roughly crushed
- 1/4 cup Golden Raisins
- 1 tablespoon Red Onion finely chopped
- 1 Lemon Juice and rind grated
- 1/2 teaspoon Garam Masala
- First prep the Flank steak by mixing together Sea Salt, Pepper, Canola Oil and Chili Powder and rubbing this on the steak. Leave in a ziploc bag in the fridge until ready to use.
- Finely chop shallots and place in frying pan with the other 2 tbsp of canola oil. Fry shallots until they have turned a light brown. You do not want them to burn but you want them to be a nice brown. Once brown add the garlic and ginger and stir for 30 seconds. Next add the spices and salt and pepper to the pan. This will stick a little but don't panic. Turn the heat down until you have added all ingredients and then you can turn it back up to simmer.
- Next add the Tomatoes, water and sour cream to the pan. Mix well. Then add the honey and jalepenos. Stir well and allow to simmer for about 10-15 minutes. Once done remove cinnamon, star anise, cloves and cardamom pods. Place in blender or use hand held food processor to blend until smooth. Once done add a handful of fresh chopped coriander leave to the side.
- For the Fresh Tomato Chutney, combine all ingredients in a bowl and refrigerate until ready to use.
- Turn Barbeque on when you are ready to eat. Make sure it is hot when you place the Flank Steak on it. Leave it to cook 6 minutes on both sides. Remove from Barbeque and let it rest for 7-10 minutes before you cut it. Then cut the meat in 1 inch thick strips and place on a platter. I put a little of the masala on the bottom of the platter with the meat carefully placed on top and then a little more drizzle of the masala on the top. Then I topped it with the Fresh Cherry Tomato Chutney. Enjoy!
- This recipe was entered in the contest for Your Best Cherry Tomatoes
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