In a medium saucepan, combine the halved cherry tomatoes, honey, balsamic vinegar, minced garlic, and red pepper flakes. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens. Remove from heat and set aside.

Preheat your oven to 400°F (200°C).

In a bowl, mix the crushed macadamia nuts, chopped basil, and breadcrumbs. Season with salt and pepper, then drizzle in the olive oil and mix until combined.

Season the flat iron steak with salt and pepper on both sides.

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the steak for about 3-4 minutes on each side until browned.

Remove the skillet from heat and evenly press the macadamia and basil mixture onto the top of the steak.

Transfer the skillet to the preheated oven and bake for about 8-10 minutes for medium-rare or until the desired doneness is achieved.

Remove the steak from the oven and allow it to rest for a few minutes before slicing. Serve with the zesty tomato jam on the side and garnish with fresh basil leaves.