Food,  Meat,  Spicy,  Vegetables

Fiery Flank Steak with Tomato Jam

July 8, 2011 /

Happy Friday everyone! I hope that you all have had a fabulous week and are gearing up for your weekends. May not be a long weekend like this past one, but still a weekend right?

I have been doing my best to get caught up this week on lots of things from being away. Work, bills, friends, my blog! Man oh man…I feel like I haven’t been posting regularly and it feels so weird haha. I am sure some of you know what I am talking about. If you go on vacation or are away and you don’t post things or aren’t around to look at other recipes, it feels strange no? Maybe I am just a weirdo hehe 😉

This recipe I am sharing today is for a super delicious flank steak dish. Perfect for summer time when your tomatoes are starting to get out of hand. This is the recipe that I mentioned in my Corn on the Cob with Roasted Jalapeño Butter post.

Ingredients for Jam:

  • 6 large ripe tomatoes, cored and cut in half crosswise (about 4lbs)
  • 1/3 cup sugar
  • 3 garlic cloves, minced
  • 2 jalapeño peppers, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt

Ingredients for Steak:

  • 1 tablespoon grated lime rind
  • 1/3 cup fresh lime juice
  • 2 teaspoons olive oil
  • 2 jalapeño peppers, minced
  • 2 garlic cloves, minced
  • 2 lbs flank steak, trimmed
  • 1/2 teaspoon salt
  • Cooking Spray
Jam Prep:

Grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp. Discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan and bring to a boil. Reduce heat and let simmer until reduced to 2 1/4 cups (approx. 20 minutes), stirring occasionally. Cool to room temperature. Stir in your cilantro, lime juice, and salt. Let this sit until you are ready to serve your meat.


Steak Prep:

Combine rind, juice, oil, jalapeños, and garlic in a large zip-top plastic bag. Add steak and seal. Marinate the steak for about 8 hours or you can do it over night. Turning the bag occasionally.

Preheat your grill.

Remove steak from the bag and discard the leftover marinade. Sprinkle both sides of the steak evenly with salt. Place steak on the grill coated with cooking spray. Grill for 3 minutes on each side or until your desired degree of doneness. Let the meat stand for about 5 minutes and then cut steak diagonally across the grain into thin slices. Serve with the jam you made previously.

Personally, I would have made a bigger batch of the tomato jam and then frozen it for other things. It was really delicious and it cooled the heat of the meat off from being marinated in the jalapeños for so long. If you are a little more sensitive to heat I would suggest taking out the seeds of the peppers. That always calms down the heat.

Hope you all enjoyed this recipe! And I also hope that you all have a fabulous and relaxing weekend! 🙂

Cheers!

Related Posts Plugin for WordPress, Blogger...

You May Also Like

Paleo Cranberry Hand Pies

December 5, 2014

Chocolate Chip Peanut Butter Blondies

April 27, 2011

Homemade Salsa

August 17, 2015

34 Comments