Sunday, June 03, 2007

Fiery Flank Steak with Tomato Jam


This is the recipe I was beginning yesterday when I wrote about the jalapeños. I was worried after I made everything that it was going to be too hot, but it wasn't. It was hot - wonderfully spicy - but not to where it was too hot to eat. And now we have a bunch of tomato jam left over. Don asked what I could make tomorrow night to eat more of the jam, so I changed my pork schnitzel plans to grilled pork chops. I suppose this is called jam because you start with tomato pulp, and tomatoes are a fruit, and add sugar and other seasonings. Then it's cooked just like jam. It looks just like salsa, but it's sweet/hot.


Fiery Flank Steak with Tomato Jam
adapted from Cooking Light

Jam:
6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
⅓ cup sugar
⅓ cup grated onion
3 cloves, garlic minced
2 jalapeño peppers, minced
¼ cup chopped fresh cilantro
3 tablespoons fresh lime juice
¼ teaspoon salt

Steak:
1 tablespoon grated lime rind
⅓ cup fresh lime juice
2 teaspoons olive oil
2 jalapeño peppers, minced
2 cloves, garlic minced
2 lbs. flank steak, trimmed
½ teaspoon salt
Cooking spray

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 occasionally. Cool to room temperature. Stir in cilantro, 3 tablespoons juice, and 1/4 teaspoon salt.
To prepare steak, combine rind, 1/3 cup juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.

Prepare grill.

Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 teaspoon salt. 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. Cut steak diagonally across the grain into thin slices. Serve with jam.

1 comment:

Freya and Paul said...

Ohh, this looks great! Your marinade is one to bookmark!