mexican flank steak with mock tamales

serves 6

Ingredients For mexican flank steak with mock tamales

  • 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 lg
    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
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How To Make mexican flank steak with mock tamales

  • 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.

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