Iron Skillet Flank Steak With Garlic-Tomato Jam And Arugula

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Beef Board Recipes


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6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds, peeled seeded and finely diced)

1/3 cup sugar

1/3 cup diced sweet onions

5 cloves garlic, roasted until soft and puréed

1 jalapeño pepper, seeds removed and minced

1/4 cup fresh chopped cilantro

3 tablespoons fresh lime juice

1/4 teaspoon salt

1-1/4 pounds beef flank steak

Sea salt

Fresh cracked black pepper

1 tablespoon olive oil

1 bunch arugula leaves (about 5-1/2 cups)

3 tablespoons extra-virgin olive oil

2-1/2 teaspoons fresh lemon juice

1-1/4 teaspoons balsamic vinegar

Dash kosher salt

Dash freshly ground black pepper

1/2 cup Parmesan-Reggiano cheese, thinly sliced

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