Fiery Flank Steak with Tomato Jam

Fiery Flank Steak with Tomato Jam
Photo by Jeff Kauck

Ingredients

  • 2 jalapeño peppers, minced
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
  • 2 pounds flank steak, trimmed
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lime juice
  • + 13 more ingredients
    • Lemon slices (optional)
    • ¼ cup chopped fresh cilantro
    • Remaining ingredient:
    • 1 tablespoon grated lime rind
    • Steak:
    • ¼ teaspoon salt
    • Cooking spray
    • 3 garlic cloves, minced
    • 1/3 cup fresh lime juice
    • 1/3 cup grated onion
    • 1/3 cup sugar
    • Jam:
    • 2 jalapeño peppers, minced

To prepare jam, 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; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasiona...

View full recipe at My Recipes

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