Fiery Flank Steak with Tomato Jam

from Cooking Light Magazine June 2007
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
Grate tomatoes, flesh side down, into a sieve over a bowl to form 5 1/2 cups pulp; discard skins and save juice for another recipe (or drink it now). Combine pulp, sugar, onion, garlic cloves, and jalapeños in a medium saucepan; bring to boil. Reduce heat, and simmer until reduced to 2 1/2 cups (30 or more minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, lime juice and salt. Can be prepared up to 2 days in advance. Store in the refrigerator, but serve at room temperature.
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
Combine rind, lime juice, oil, jalapeños and garlic in a large zip-top plastic bag and mix well. Add steak; and seal. Marinate in refrigerator eight hours or overnight, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 t. 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 diagnolly across the grain into thin slices. Serve with jam and lemon wedges if desired.
This tomato is also delicious on toasts or crackers with goat cheese or cream cheese, and is equally great on a burger that’s been spiced with the marinade ingredients.