MEXICAN FLANK STEAK WITH MOCK TAMALES

Steps:

• 1. Place beef flank steak in utility dish.
• 2. Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat.
• 3. Cover and refrigerate 6 to 8 hours or overnight.
• 4. Prepare Salsa Sauce and Mock Tamales.
• 5. Remove steak from marinade and place on grid over medium coals; reserve marinade.
• 6. Place mock tamales around edge of grill.
• 7. Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade.
• 8. Turn tamales halfway through cooking time.
• 9. Place steak and tamales on serving platter.
• 10. Spoon 1/4 cup Salsa Sauce over tamales.
• 11. Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs.
• 12. Carve steak across the grain into thin slices.
• 13. Serve with remaining Salsa Sauce.
• 14. Salsa Sauce: Process 2 tomatoes, hull and tough skin removed and 3 large cloves garlic, peeled, in food processor or blender until pulverized.
• 15. Combine tomato mixture, 2 plum tomatoes, coarsely chopped, 3 jalapeno peppers, thin sliced; 1/4 cup coarsely chopped fresh cilantro; 1 tablespoon fresh lemon juice; and 1 teaspoon freshly ground black pepper.
• 16. Refrigerate, covered, 1 hour or overnight to blend flavors.
• 17. Makes 2 cups.
• 18. Mock Tamales: Combine 1 cup (4 ounces) EACH: grated sharp cheddar cheese and muenster cheese and 2 tablespoons minced green onions with tops.
• 19. Divide mixture evenly and put in center of each of 6-7\" flour tortillas.
• 20. Fold bottom side of tortilla over filling.
• 21. Fold two sides over filling; then fold top side over filling, envelope fashion.
• 22. Wrap each tortilla in 8 by 12\" piece of foil, twisting each end.