Fiery Flank Steak With Tomato Jam

• 6 large tomatoes, cored and cut in half crosswise (about 4 pounds)
• 13 cup sugar
• 13 cup onion, grated
• 3 garlic cloves, minced
• 2 jalapeno peppers, minced
• 14 cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice
• 14 teaspoon salt
• 1 tablespoon lime rind, grated
• 13 cup fresh lime juice
• 2 teaspoons olive oil
• 2 jalapeno peppers, minced
• 2 garlic cloves, minced
• 2 lbs flank steaks, trimmed
• 12 teaspoon salt
• cooking spray

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.
6. Add steak and seal.
7. Marinate the steak in the refrigerator 8 hours or overnight, turning bag occasionally.
8. Prepare grill.
9. Remove steak from bag and discard marinade.
10. Sprinkle both sides of steak evenly with 1/2 tsp salt.
11. Place steak on a grill rack coated with cooking spray.
12. Grill 3 minutes on each side or until desired degree of doneness.
13. Let stand 5 minutes.
14. Cut steak diagonnaly across the grain into thin slices.
15. Serve with jam.

tomatoes, sugar, onion, garlic, peppers, fresh cilantro, lime juice, salt, lime rind, lime juice, olive oil, peppers, garlic, flank steaks, salt, cooking spray

Taken from www.food.com/recipe/fiery-flank-steak-with-tomato-jam-231976 (may not work)