Fiery Flank Steak with Tomato Jam

Ingredients

• 2 pounds flank steak trimmed
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 3  garlic cloves minced
• 2  jalapeño peppers minced
• 0.3 cup juice of lime fresh
• 3 tablespoons juice of lime fresh
• 1 tablespoon lime rind grated
• 2 teaspoons olive oil 
• 0.3 cup onion grated
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 6 large tomatoes cored ripe cut in half crosswise ( 4 pounds)

Equipment

• bowl
• sauce pan
• grill
• ziploc bags

Directions

1. To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins.
2. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeos 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.
3. To prepare steak, combine rind, 1/3 cup juice, oil, 2 jalapeos, and 2 garlic cloves in a large zip-top plastic bag.
4. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
5. Prepare grill.
6. Remove steak from bag; discard marinade.
7. Sprinkle both sides of steak evenly with 1/2 teaspoon salt.
8. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
9. Let stand 5 minutes.
10. Cut steak diagonally across the grain into thin slices.
11. Serve with jam.
12. Garnish with lemon slices, if desired.
13. 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 ($13). 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. --Jeffery Lindenmuth