Fiery Flank Steak With Tomato Jam |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Courtesy of Cooking Light. (Cook time does not include time to marinate the steaks.) Ingredients:
6 large tomatoes, cored and cut in half crosswise (about 4 pounds) |
1/3 cup sugar |
1/3 cup onion, grated |
3 garlic cloves, minced |
2 jalapeno peppers, minced |
1/4 cup fresh cilantro, chopped |
3 tablespoons fresh lime juice |
1/4 teaspoon salt |
1 tablespoon lime rind, grated |
1/3 cup fresh lime juice |
2 teaspoons olive oil |
2 jalapeno peppers, minced |
2 garlic cloves, minced |
2 lbs flank steaks, trimmed |
1/2 teaspoon salt |
cooking spray |
Directions:
1. To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins.
2. Combine pulp, sugar, onion, garlic, and jalapenos in a medium saucepan; bring to a boil.
3. Reduce heat and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasionally.
4. Cool to room temperature and stir in cilantro, 3 T lime juice and 1/4 tsp salt.
5. To prepare steak, combine rind, 1/3 cup juice, oil, jalapenos and garlic in a large zip-top plastic bag. Add steak and seal.
6. Marinate the steak in the refrigerator 8 hours or overnight, turning bag occasionally.
7. Prepare grill.
8. Remove steak from bag and discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp salt.
9. Place steak on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes.
10. Cut steak diagonnaly across the grain into thin slices. Serve with jam.
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