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Iron skillet flank steak with garlic-tomato jam and arugula

Chef Richard Chamberlain
Servings:
Serves 4-6 Servings
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Ingredients

Garlic tomato jam
  • 6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds, peeled seeded and fine diced)
  • 1/3 cup sugar
  • 1/3 cup diced sweet onion
  • 5 cup garlic cloves, roasted until soft and pureed
  • 1 cup jalapeno peppers, seeds removed and minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoon fresh lime juice
  • 1/4 teaspoon salt
Flank steak
  • 6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds, peeled seeded and fine diced)
  • 1/3 cup sugar
  • 1/3 cup diced sweet onion
  • 5 cup garlic cloves, roasted until soft and pureed
  • 1 cup jalapeno peppers, seeds removed and minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 1/4 pound flank steak
  • 1 tablespoon olive oil
Arugula salad
  • 6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds, peeled seeded and fine diced)
  • 1/3 cup sugar
  • 1/3 cup diced sweet onion
  • 5 cup garlic cloves, roasted until soft and pureed
  • 1 cup jalapeno peppers, seeds removed and minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 1/4 pound flank steak
  • 1 tablespoon olive oil
  • 1 bunch (about 5 1/2 cups) arugula
  • 3 tablespoon extra virgin olive oil
  • 2 1/2 teaspoon lemon juice
  • 1 1/4 teaspoon balsamic vinegar
  • 1/2 cup regianno-parmesan cheese, sliced thin

Preparation

Baking Directions:

Cooking the jam: Combine tomato, sugar, onion,  garlic, and  jalapenos in a medium saucepan; bring to a boil.

Reduce heat, and simmer until reduced by half, stirring occasionally.

Cool to room temperature.

Stir in cilantro, lime  juice, and salt.

Heat a medium cast iron skillet over medium high heat.

Season meat with salt and cracked pepper and place oil in skillet.

Carefully lay meat in skillet and place a smaller skillet on top.

Cook until brown well, turn and repeat.

Cook to medium rare doneness.

Remove to cutting board and allow to rest for several minutes.

Slice against the grain and place on platter.

Drizzle with jalapeno jam and serve.

Combine the olive oil, lemon juice, balsamic vinegar, salt and pepper.

Add arugula and cheese and toss well.

Recipe Tags

AmericanEasy
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