Mexican Flank Steak With Mock Tamales Recipe

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Mexican Flank Steak with Mock Tamales

Kitchen Crew

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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6

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

Step-By-Step

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

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy