Mexican Flank Steak with Mock Tamales

Mexican Flank Steak With Mock Tamales

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  • 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
  • 1 tsp
    freshly ground black pepper
  • ·
  • ·
    mock tamales
  • ·
    fresh lemon slices
  • ·
    jalapeno peppers

  • ·
    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

  • 1 c
    sharp cheddar cheese, shredded
  • 1 c
    muenster cheese
  • 2 Tbsp
    green onions with top, chopped
  • 6
    7 inch tortillas

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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About Mexican Flank Steak with Mock Tamales

Regional Style: Mexican
Other Tag: Quick & Easy

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