Grilled Flank Steak with Tomato Jam

Grilling and tomatoes are two things that help define the summer here at our house. I found a recipe in the June Cooking Light that combines both into a delicious meal. It's a great way to use a glut of tomatoes from your backyard or the farmer's market. And the flank steak (or flatiron steak as I used) give you a taste of beef without the heaviness of a steak and potato meal. Check out some of my ideas for theme and variations after the recipe.

Flank Steak with Tomato Jam
From Cooking Light
Makes eight servings.

Jam:
6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
1/3 cup sugar (Note from me: You can go a little lighter with the sugar for a less-sweet final product if you'd like.)
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt

Steak:
1 tablespoon grated lime rind
1/3 cup fresh lime juice
2 teaspoons olive oil
2 jalapeño peppers, minced
2 garlic cloves, minced
2 pounds flank steak, trimmed
1/2 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. Garnish with lemon slices, if desired.

Theme and variations: As made exactly from this recipe, this dish has lots of uses. I had mine salad-style on a bed of peppery arugula. My other half folded his between flour tortillas for a delicious soft taco. I have my eyes on the leftovers for a great steak sandwich in a toasted roll. The arugula would be great with it again, but I might also add a dollop of horseradish mayo or some grilled onions.

I'm thinking that you could take it even further. With the cilantro and jalapeno, the jam has a definite Southwestern flair. When making the jam, why not adjust the herb and make it in a variety of styles? How about with oregano or fresh basil for an Italian twist? Check out your spice cabinet or herb garden and see what inspires. I'd love to hear what you come up with...