Fiery Flank Steak with Tomato Jam
(Main Dish)


6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
1/3 cup sugar
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt


1 tablespoon grated lime rind
1/3 cup fresh lime juice
2 teaspoons olive oil
2 jalapeno peppers, minced
2 garlic cloves, minced
2 pounds flank steak, trimmed
1/2 teaspoon salt
Cooking spray
Lemon slices (optional)


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 jalapenos 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 jalapenos, 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.

Calories: 258 (31% from fat). Fat: 8.8g (sat 3.5g, mono 3.5g, poly 0.6g). Protein: 26.3g. Carbohydrate: 19.3g. Fiber: 3.1g. Cholesterol: 40mg. Iron: 2.5mg. Sodium: 161mg. Calcium: 57mg.

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

Make jam to capitalize on 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. 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.

Recipe from Cooking Light, JUNE 2007.

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