Saturday, May 07, 2005

Fiery Flank Steak with Tomato Jam

Fiery Flank Steak with Tomato Jam (Adapted from CL)

For the jam

4 pounds ripe tomatoes, cored and cut in half crosswise
1/3 cup granulated sugar
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt

For the steak
1/3 cup fresh lime juice
1 tablespoon grated lime zest
2 teaspoons olive oil
2 jalapeño peppers, minced
2 garlic cloves, minced
2 pounds trimmed flank steak
1/2 teaspoon salt

To make the jam
Over a large bowl, grate tomatoes, flesh side down, using the large holes on the grater to form about 5 1/2 cups pulp. Discard the skins.

In a medium saucepan, add tomato pulp, sugar, onion, garlic and jalapeños. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced to roughly 2 1/4 cups - about 20 to 25 minutes. Remove from the heat and let cool to room temperature. Mix in in cilantro, juice and salt.

To make the steak

In a large zip-loc bag, add lime juice, zest, oil, jalapeños, and garlic. Add steak, remove as much as as you can and seal. Place in the refrigerator and chill for at least 8 hours if possible, turning the bag occasionally.

Preheat grill

Remove steak and discard leftover marinade. Season the steak with the remaining 1/2 teaspoon salt. Grill about 3 minutes on each side or until desired degree of doneness. Remove and let stand 5 minutes. Slice steak into thin slices diagonally across the grain. Serve the steak with the tomato jam.

Makes about 6 to 8 servings.

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