Mexican Flank Steak With Mock Tamales

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef flank steak
1/3 cup	78ml	Fresh lemon juice
1/3 cup	78ml	Extra virgin olive oil
6 tablespoons	90ml	Minced jalapeno peppers
1 tablespoon	15ml	Minced fresh cilantro
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Fresh ground black pepper
1		Linda's salsa sauce
1		Mock tamales
		Fresh lemon slices
		Jalapeno peppers
		Cilantro sprigs
		Linda's Salsa Sauce
2		Tomatoes - peeled
3		Garlic - peeled
2		Plum tomatoes finely
		Chopped
3		Plum tomatoes - coarsely
		Chopped
3		Jalapeno peppers - thin
		Sliced
1/4 cup	36g / 1.3oz	Coarsely chopped fresh
		Cilantro
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Freshly ground black pepper
		Mock Tamales
1 cup	146g / 5.1oz	Sharp cheddar cheese - grated(4 oz)
1 cup	146g / 5.1oz	Muenster cheese
2 tablespoons	30ml	Minced green onion with
		Tops
6		Flour tortillas
6		By 12" pieces of foil - ¥

Recipe Instructions

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 tbs 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 tbs 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.

Source:
LHJ ONLINE

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