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
Beef Flank (depending on number of people)
Flaked Sea Salt (depending on size of flank)
Pepper (depending on size of flank)
Canola Oil for the 1 tbsp for the flank
Chili Powder for the flank
1 1/2 teaspoons
Ground Roasted Cumin
1 1/2 teaspoons
Ground Roasted Coriander
Shallots chopped finely
Cherry and Grape Tomatoes mixed
finely chopped Cilantro
Fresh Tomato Chutney
Cherry and Grape Tomatoes Mixed cut into small pieces
Roasted Almonds roughly crushed
Red Onion finely chopped
Lemon Juice and rind grated
In This Recipe
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.