Fiery Flank Steak with Tomato Jam

Make jam to capitalize on a bumper crop of summer tomatoes. Prepare the jam up to two days ahead. Cover and store in the refrigerator, but serve it at room temperature. For a quick appetizer, serve it with cream cheese on crackers.

Yield:

8 servings (serving size: 3 ounces steak and about 1/4 cup jam)

Ingredients

1. For the jam:
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3. 6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
4. 1/3 cup sugar
5. 1/3 cup grated onion
6. 3 garlic cloves, minced
7. 2 jalapeño peppers, minced
8. 1/4 cup chopped fresh cilantro
9. 3 tablespoons fresh lime juice
10. 1/4 teaspoon salt
11. .
12. For the steak:
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14. 1 tablespoon grated lime rind
15. 1/3 cup fresh lime juice
16. 2 teaspoons olive oil
17. 2 jalapeño peppers, minced
18. 2 garlic cloves, minced
19. 2 pounds flank steak, trimmed
20. 1/2 teaspoon salt
21. .
22. To serve:
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24. Lemon slices (optional)

Directions

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, 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.
2. 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.
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 diagonally across the grain into thin slices. Serve with jam. Garnish with lemon slices, if desired.

Notes

Wine note: Tomato Jam captures the rich flavor of summer tomatoes, a classic partner for high-acid red wines. For a sure bet, reach for Chianti or an affordable barbera, like Michele Chiarlo Barbera d'Asti Le Orme 2004. This bright and fruity wine has tart cranberry flavors and the vibrant acidity that tomatoes demand. Earthy and smoky aromas resonate with the grilled steak.