Mexican flank steak with mock tamales

6 servings

Ingredients

Quantity Ingredient
1½ pounds Beef flank steak
⅓ cup Fresh lemon juice
⅓ cup Extra virgin olive oil
6 tablespoons Minced jalapeno peppers
1 tablespoon Minced fresh cilantro
1 teaspoon Salt
1 teaspoon Fresh ground black pepper
1 Linda's Salsa Sauce
1 Mock tamales
Fresh lemon slices
Jalapeno peppers
Cilantro sprigs
2 Tomatoes, peeled
3 larges Cloves garlic, peeled
2 Plum tomatoes finely
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
¼ cup Coarsely chopped fresh
Cilantro
1 tablespoon Fresh lemon juice
1 teaspoon Freshly ground black pepper
1 cup ( 4 oz.) grated sharp
Cheddar cheese
1 cup Muenster cheese
2 tablespoons Minced green onion with
Tops
6 7\" flour tortillas
6 8 by 12\" pieces of foil

Directions

LINDA'S SALSA SAUCE

MOCK TAMALES

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 ¼ 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;¼ 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.

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