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

• 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
• 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.
2. Add onions and garlic and cook until soft.
3. Add remaining ingredients and cook for 20 minutes.
4. Place mixture in a blender and blend until smooth.
5. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened.
6. Preheat grill.
7. Reserve 1 cup of the sauce.
8. Brush steaks with olive oil and season with salt and pepper to taste.
9. Place on the grill and grill for 4 to 5 minutes, or until golden brown.
10. Turn the steaks over and continue grilling for 5 to 6 minutes.
11. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side.
12. Remove the steaks from the grill and brush with the reserved barbecue sauce.
13. Serve with the Basil-Marinated Tomatoes on the side.
14. Combine all ingredients in a medium bowl and season with salt and pepper to taste

olive oil, red onion, garlic, tomatoes, ketchup, water, mustard, brown sugar, molasses, tamarind concentrate, pepper, ancho chile powder, paprika, salt, t, olive oil, cherry tomatoes, basil chiffonade, olive oil, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/t-bone-steak-with-tamarind-barbecue-sauce-and-basil-marinated-tomatoes-recipe.html (may not work)