Grilled Flank Steak with Tomatillo Jam

Flank steak is one of the best pieces of beef for grilling—and for slicing thinly to share among guests. About a one-and-a-quarter-pound piece serves four people.

Here, I paired the steak with a slightly sweet, slightly tart jam topping made with a bunch of fresh and very green ingredients: tomatillos, two types of green chiles, and cilantro. The fruit, vegetable, and herb mixture becomes very slushy in the food processor, but on the stovetop it cooks down to a lusciously jammy consistency and bright, rich flavor. I think your guests will love a little spooned on top of their juicy grilled steak.

Tip: Some tomatillos have very loose husks that are easy to pull off. Others are tighter and tend to stick to the skin. To remedy that, hold the tomatillo under cold, running water, and the husk will peel right off.

Serves 4

Ingredients

• 2 garlic cloves, crushed and peeled
• 1 tbsp olive oil, plus more for oiling grill grate
• 1 tbsp Worcestershire sauce
• 1/2 tsp ground cumin
• 1-1/4-lb flank steak, about 3/4-inch thick
• 3 tomatillos, husked, peeled, and chopped
• 1 small jalapeno, chopped
• 1/2 poblano chile, chopped
• 1 tbsp finely chopped cilantro
• 1 tbsp white balsamic vinegar
• 1 tbsp fresh lime juice
• 1 tbsp white sugar
• sea salt
• freshly ground black pepper

Flank Steak

Preparation

1. Combine the garlic, oil, Worcestershire sauce, and cumin in a heavy, sealable plastic bag. Add the steak, seal, and turn several times to coat. Refrigerate 3-4 hours (or overnight).
2. Make the jam just before grilling the steak. Place the tomatillos, jalapeno, poblano, and cilantro in a food processor and pulse until pulverized and slushy. Transfer the mixture to a saucepan and stir in the vinegar, lime juice, and sugar. Season with salt and bring to a simmer over medium heat.
3. Reduce to low and cook, uncovered, stirring occasionally, until thickened and reduced by about one-third, 18-20 minutes.

Processed Tomatillo Mixture

Tomatillo Jam Beginning to Cook

Cooked Tomatillo Jam

1. Light a grill for medium-high heat.
2. Remove the steak from the marinade, letting excess drip off, and season with salt and pepper. Lightly oil the grill grate and grill the steak until lightly charred on the outside and still pink inside, 6-7 minutes per side, depending on thickness.

Steak Beginning to Grill

After Turning

Transfer to a cutting board and let rest 5 minutes. Slice thinly across the grain and serve with tomatillo jam.

Grilled Flank Steak with Tomatillo Jam