6 large ripe tomatoes, cored & cut in half crosswise (about 4 lbs)
1/3 cup sugar
1/3 cup grated onion
5 garlic cloves, minced, divided
4 jalapeno peppes, minced, divided
1/4 cup chopped fresh cilantro
1/3 cup & 3 tbsp lime juice, divided
3/4 tsp salt, divided
1 tbsp grated lime rind
2 tsp olive oil
2 lb. flank steak, trimmed
Cooking spray
Lemon slices, optional
Instructions
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 tbsp lime juice and 1/4 tsp 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 bad occasionally.
Prepare grill.
Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp 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.
