Wednesday, June 22, 2011

Grilled Sirloin with Tomato Jam

The tomato jam with this recipe is both sweet and spicy. It reminds me of a sweeter version of pico de gallo. Make sure you leave yourself time to marinate the steak. You can make the jam up to two days ahead.

serves 8 ( steak with ¼ c. tomato jam = 7 points + )


  • 6 large ripe tomatoes, cored and cut in half crosswise
  • ⅓ c. sugar
  • ⅓ c. grated onion
  • 3 garlic cloves
  • 2 jalepeno peppers, seeded and minced
  • ¼ c. fresh cilantro
  • 3 T. lime juice
  • ¼ tsp. salt

  • 1 T. grated lime rind
  • ⅓ c. lime juice
  • 2 tsp. olive oil
  • 2 garlic cloves, minced
  • 2 lbs. sirloin, trimmed
  • ½ tsp. salt

To prepare jam, grate tomatoes over a large bowl, flesh side down. Discard skins. Combine pulp, sugar, grated onion, garlic and jalepenos in a large saucepan. Bring to a boil. Reduce heat and simmer until thickened and most liquid is dissolved. Drain any remaining liquid. Cool jam to room temperature. Stir in lime juice, salt and cilantro. Refrigerate until serving.

To prepare steak, combine lime rind, lime juice, olive oil and garlic in a large ziplock bag. Add steak, seal and turn to coat. Refrigerate for 3-4 hours. Remove steak from marinade. Sprinkle with salt and grill to desired doneness. Slice thin and top with jam.

adapted from "Cooking Light"

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