Mexican Flank Steak With Mock Tamales
Ingredients| 1 1/2 lb beef flank steak 1/3 cup fresh lemon juice 1/3 cup extra virgin olive oil 6 tbsp minced jalapeno peppers 1 tbsp minced fresh cilantro 1 tsp salt 1 tsp fresh ground black pepper 1 linda s salsa sauce 1 mock tamales 1 fresh lemon slices 1 jalapeno peppers 1 cilantro sprigs LINDA S SALSA SAUCE 2 tomatoes, peeled 3 large cloves garlic, peeled 2 plum tomatoes finely 1 chopped 3 plum tomatoes, coarsely 1 chopped 3 jalapeno peppers, thin 1 sliced 1/4 cup coarsely chopped fresh 1 cilantro 1 tbsp fresh lemon juice 1 tsp freshly ground black pepper MOCK TAMALES 1 cup ( 4 oz.) grated sharp 1 cheddar cheese 1 cup muenster cheese 2 tbsp minced green onion with 1 tops 6 7 flour tortillas 6 8 by 12 pieces of foil |
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Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over
steak,turning to coat.Cover and refrigerate 6 to 8 hours or
overnight.Prepare Linda s Salsa Sauce and Mock tamales.Remove steak
from marinade and place on grid over medium coals;reserve
marinade.Place mock tamales around edge of grill.Grill steak 12 to 15
minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through
cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup
Linda s Salsa Sauce over tamales.Garnish platter with lemon
slices,jalapeno peppers and cilantro sprigs.Carve steak across the
grain into thin slices.Serve with remaining Salsa Sauce.Serves 6.
Linda s Salsa Sauce: Process 2 tomatoes,hull and tough skin removed
and 3 large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3
plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup
coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp.
freshly ground black pepper. Refrigerate,covered,1 hour or overnight
to blend flavors.Makes 2 cups.
Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar
cheese and Muenster cheese and 2 tbsp. minced green onion with
tops.Divide mixture evenly and put in center of each of 6 - 7" flour
tortillas.Fold bottom side of tortilla over filling.Fold two sides
over filling;then fold top side over filling,envelope fashion.Wrap
each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6.
Servings:
6
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