Iron skillet flank steak with jam and arugula

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.