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Fiery Flank Steak With Tomato Jam

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“Courtesy of Cooking Light. (Cook time does not include time to marinate the steaks.)”

Ingredients Nutrition


  1. To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins.
  2. Combine pulp, sugar, onion, garlic, and jalapenos in a medium saucepan; bring to a boil.
  3. Reduce heat and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasionally.
  4. Cool to room temperature and stir in cilantro, 3 T lime juice and 1/4 tsp salt.
  5. To prepare steak, combine rind, 1/3 cup juice, oil, jalapenos and garlic in a large zip-top plastic bag. Add steak and seal.
  6. Marinate the steak in the refrigerator 8 hours or overnight, turning bag occasionally.
  7. Prepare grill.
  8. Remove steak from bag and discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp salt.
  9. 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.
  10. Cut steak diagonnaly across the grain into thin slices. Serve with jam.

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