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.
Enjoy! —thespicegirl
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Ingredients
- Ingredients for Beef Flank and Cherry Tomato Masala
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1-2 pounds
Beef Flank (depending on number of people)
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1-2 tablespoons
Flaked Sea Salt (depending on size of flank)
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1-2 tablespoons
Pepper (depending on size of flank)
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3 tablespoons
Canola Oil for the 1 tbsp for the flank
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1-2 tablespoons
Chili Powder for the flank
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1/2 teaspoon
Cayenne Pepper
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1 1/2 teaspoons
Ground Roasted Cumin
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1 1/2 teaspoons
Ground Roasted Coriander
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1
Star Anise
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1
Cinnamon Stick
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2
Cloves
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4
Cardamom Pods
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1 teaspoon
Sea Salt
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1 teaspoon
Pepper
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5
Shallots chopped finely
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2 tablespoons
Ginger Minced
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1 tablespoon
Garlic Minced
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3 cups
Cherry and Grape Tomatoes mixed
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2
Jalepenos Chopped
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1 tablespoon
Honey
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1/3 cup
Sour Cream
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1 cup
Water
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1 handful
finely chopped Cilantro
- Fresh Tomato Chutney
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1 cup
Cherry and Grape Tomatoes Mixed cut into small pieces
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1 handful
cilantro
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few sprigs
Mint
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1/4 cup
Roasted Almonds roughly crushed
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1/4 cup
Golden Raisins
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1 tablespoon
Red Onion finely chopped
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1
Lemon Juice and rind grated
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1/2 teaspoon
Garam Masala
Directions
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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.
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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.
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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.
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For the Fresh Tomato Chutney, combine all ingredients in a bowl and refrigerate until ready to use.
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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!
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