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!

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34 Comments

  • Kim - Liv Life

    July 8, 2011 at 11:07 am

    I made something like this last summer and had totally forgotten about it! Good think you posted it as I have no idea where or what the recipe was. Flank steak is a big hit around our house, especially with Liv. She’s my beef eater and would eat it each and every night given the opportunity. Good thing she’s so active!
    I know what you mean about being away from the blog too long… I get a little twitchy!

    • RavieNomNoms

      July 8, 2011 at 4:16 pm

      Definitely a good thing she is so active! I was the same way when I was younger though. I would eat just about any meat you put in front of me and I loved it to pieces. Maybe it is a dancer thing? 😉

  • Kelly

    July 8, 2011 at 12:08 pm

    WOW this looks so delicious and your spicy jam topping is just perfect!! Just printed this recipe out, can’t wait to try it soon 🙂

    • RavieNomNoms

      July 8, 2011 at 4:18 pm

      Thanks Janet! I am normally not a HUGE condiment person, I am more of a dip girl myself. Actually you know what? That “jam” could be used as a dip too! I didn’t even think of that 🙂

  • Adora's Box

    July 8, 2011 at 4:04 pm

    The steak is great! The tomato jam phe-nomnom-enal! I could have that with everything. On top of my list is grilled fish. Craving for that right now.

    • RavieNomNoms

      July 8, 2011 at 4:19 pm

      Thank you so much! What a great idea to pair it with fish! I think I will have to try that next. Btdubs, GREAT guest post over at Chef Dennis’ looks awesome, you did a fantastic job!

    • RavieNomNoms

      July 8, 2011 at 4:21 pm

      Thank you so so SO much Brandie! That means a lot to me I am always trying to improve my camera skillzzzz…I am glad you are noticing! Have a fabulous weekend!

  • The Farmers Wife

    July 8, 2011 at 10:56 pm

    My hubby would go nuts over this, totally right up his alley! Love it! May have to convince him to make it sometime (he’s the steak cooker in my house… lol!) looks incredible!

    • RavieNomNoms

      July 12, 2011 at 3:23 pm

      Oh I am sure you could use this jam with a lot of different things. I think it would be great on fish or chicken! It was suggested by one of the comments to use it with fish and I feel like that would be the best way to do it

  • Chef Dennis

    July 9, 2011 at 9:10 pm

    wow!! that tomato jam is the perfect compliment to that flank steak! I almost wish I ate red meat! But that’s ok I know my wife will love your creation! Thanks so much for such a wonderful post!

    • RavieNomNoms

      July 12, 2011 at 3:24 pm

      Thanks Dennis! Like I mentioned above I think that it would be great on other things as well. Now that it was mentioned I think I am going to try it on fish! It would be the perfect sweet/spicy combo

  • Gina

    July 9, 2011 at 11:11 pm

    I love tomato jam you made, I can’t wait for the farmstands here to be overrun with them. I hear you, once you get behind it’s so hard to catch up – at least for me anyways.
    Hope you are having a great weekend.
    -Gina-

    • RavieNomNoms

      July 12, 2011 at 3:25 pm

      Thanks Gina! I know once the tomatoes start coming it is hard to keep track of them all. I thought this was a great way to try and keep ahead of them

  • Priscilla - She's Cookin'

    July 11, 2011 at 11:35 pm

    I am imagining how great that steak with the fiery fresh tomato jam was! And I can’t take my eyes off that corn – the best corn I’ve ever had was in CT – white and yellow like that – my friends called it butter and sugar corn I think.

    • RavieNomNoms

      July 12, 2011 at 3:27 pm

      Yea the corn was definitely the star of this dish I think. It was so good, definitely a keeper and a make again especially when you can get yummy summer corn!

  • Evan @swEEts

    July 12, 2011 at 11:37 am

    This sounds fabulous and I totally know what you mean.. I haven’t been around as much as I like, summer is keeping me busy as is wedding planning! It’s weird not getting around to see everyone! Hope your summer is going well 🙂

    • RavieNomNoms

      July 12, 2011 at 3:28 pm

      Wedding planning I am sure is so much fun for you E! Summers always tend to be a little more busy for me anyways, but I can’t imagine how busy it must be for you with all the planning! 🙂

  • kita

    July 13, 2011 at 10:01 pm

    This looks like my kind of meal! I love anything that packs heat and we are a bit of red meat fanatics in this household. Sounds perfect for a great grill night!

  • Sandra

    July 19, 2011 at 7:45 pm

    I thought I knew what we were having for dinner. After looking at your pictures and reading the recipe my tastebuds have done an about face. Love this!