Fiery Flank Steak with Tomato Jam

Ingredients

• Jam:
• 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 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
• Remaining ingredient:
• Lemon slices (optional)

Preparation

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.
5. 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