MEXICAN FLANK STEAK WITH MOCK TAMALES

Mexican Flank Steak with Mock Tamales image

Provided by Kitchen Crew

Number Of Ingredients 26

Ingredients

1 1/2 lb beef flank steak
1/3 c fresh lemon juice
1/3 c extra virgin olive oil
6 Tbsp jalapeno peppers, minced
1 Tbsp fresh cilantro, minced
1 tsp salt
1 tsp freshly ground black pepper
salsa
mock tamales
fresh lemon slices
jalapeno peppers
SALSA INGREDIENTS
cilantro sprigs
2 tomatoes, peeled
3 large garlic cloves, peeled
2 meringue powder
3 jalapeno peppers, thinly sliced
1/4 c fresh cilantro, coarsely chopped
1 Tbsp fresh lemon juice
1 tsp freshly ground black pepper
2 plum tomatoes
MOCK TAMALE INGREDIENTS
1 c sharp cheddar cheese, shredded
1 c muenster cheese
2 Tbsp green onions with top, chopped
6 7 inch tortillas

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.