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mexican flank steak with mock tamales

22 Pinches
member avatar Member Submitted Recipe
prep time
cook time
method ---
yield 6 serving(s)

Ingredients

  • 1 1/2 pounds beef flank steak
  • 1/3 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 6 tablespoons jalapeno peppers, minced
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon salt
  • 1 teaspoon 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 cup fresh cilantro, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 2 - plum tomatoes
  • MOCK TAMALE INGREDIENTS
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup muenster cheese
  • 2 tablespoons green onions with top, chopped
  • 6 - 7 inch tortillas

How To Make mexican flank steak with mock tamales

  • Step 1
    Place beef flank steak in utility dish.
  • Step 2
    Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat.
  • Step 3
    Cover and refrigerate 6 to 8 hours or overnight.
  • Step 4
    Prepare Salsa Sauce and Mock Tamales.
  • Step 5
    Remove steak from marinade and place on grid over medium coals; reserve marinade.
  • Step 6
    Place mock tamales around edge of grill.
  • Step 7
    Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade.
  • Step 8
    Turn tamales halfway through cooking time.
  • Step 9
    Place steak and tamales on serving platter.
  • Step 10
    Spoon 1/4 cup Salsa Sauce over tamales.
  • Step 11
    Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs.
  • Step 12
    Carve steak across the grain into thin slices.
  • Step 13
    Serve with remaining Salsa Sauce.
  • Step 14
    Salsa Sauce: Process 2 tomatoes, hull and tough skin removed and 3 large cloves garlic, peeled, in food processor or blender until pulverized.
  • Step 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.
  • Step 16
    Refrigerate, covered, 1 hour or overnight to blend flavors.
  • Step 17
    Makes 2 cups.
  • Step 18
    Mock Tamales: Combine 1 cup (4 ounces) EACH: grated sharp cheddar cheese and muenster cheese and 2 tablespoons minced green onions with tops.
  • Step 19
    Divide mixture evenly and put in center of each of 6-7\" flour tortillas.
  • Step 20
    Fold bottom side of tortilla over filling.
  • Step 21
    Fold two sides over filling; then fold top side over filling, envelope fashion.
  • Step 22
    Wrap each tortilla in 8 by 12\" piece of foil, twisting each end.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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