Saturday Supper – Fiery Flank Steak & Tomato Jam

This past week I figured it was about time I got off my arse and starting updating this blog.  Thus, I delved into my cookbooks and found something to try where I wouldn’t have to go to the grocery store.  Sometimes I call it the “big freezer cookout” when we have no business buying more food, but this time I’m trying to use what we have so perhaps I can spend more on decorating the movie room. 😉  Accessory is everything after all!

FIERY FLANK STEAK WITH TOMATO JAM (Cooking Light Annual Recipes, 2008)

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KEEPERS:  Tomato jam was AWESOME!!  For some reason I thought grating a tomato would be a bugger, but was done quite quickly.  I used the tomato jam a couple days later and it was still AWESOME!  Always marinate flank steak for 8 hours or longer, because this cut of beef is so tough it needs that amount of time to make it carvable.

THINGS I CHANGED:  I did half the entire recipe since the flank steak I had was almost a pound, with that being said I used green onions instead of a regular onion in the jam.

INGREDIENTS:

JAM

  • 6 lg ripe tomatoes, cored & cut in half crosswise (about 4 lbs)
  • 1/3 c sugar
  • 1/3 c grated onion
  • 3 garlic cloves, minced
  • 2 jalapeno peppers, minced
  • 1/4 c chopped fresh cilantro
  • 3 tbsp fresh lime juice
  • 1/4 tsp salt

STEAK

  • 1 tbsp grated lime rind
  • 1/3 c fresh lime juice
  • 2 tsp olive oil
  • 2 jalapeno peppers, minced
  • 2 garlic cloves, minced
  • 2 lbs flank steak, trimmed
  • 1/2 tsp salt
  • Cooking Spray

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METHOD:

  1. To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5-1/2 cups pulp, discard skins.  Combine pulp, sugar, and next 3 ingredients 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.
  2. To prepare steak, combine rind and next 4 ingredients in a large zip-top plastic bag.  Add steak, seal.  Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
  3. Prepare grill.
  4. 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 diagonlly across grain into thin slices.  Serve with jam.

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