Title: MEXICAN FLANK STEAK WITH MOCK TAMALES
Yield: 6 servings
|1 1/2||LB||beef flank steak|
|1/3||C||each fresh lemon juice and extra virgin olive oil|
|6||TB||minced jalapeno peppers|
|1||TB||minced fresh cilantro|
|1||TS||each salt and fresh ground black pepper|
Linda's Salsa Sauce (recipe follows) Mock tamales (recipe follows)
Fresh lemon slices Jalapeno peppers Cilantro sprigs
Place beef flank steak in utility dish. Combine lemon juice, olive
oil, jalapeno peppers, cilantro, salt and pepper; pour over steak,
turning to coat. Cover and refrigerate 6 to 8 hours or overnight.
Prepare Linda's Salsa Sauce and Mock tamales. Remove steak from
marinade and place on grid over medium coals; reserve marinade. Place
mock tamales around edge of grill. Grill steak 12 to 15 minutes to
desired doneness, turning once and basting, occasionally, with
marinade. Turn tamales halfway through cooking time. Place steak and
tamales on serving platter. Spoon 1/4 cup Linda's Salsa Sauce over
tamales. Garnish platter with lemon slices, jalapeno peppers and
cilantro sprigs. Carve steak across the grain into thin slices. Serve
with remaining Salsa Sauce. Serves 6.
Linda's Salsa Sauce: Process 2 tomatoes, hull and tough skin removed
and 3 large cloves garlic, peeled, in food processor or blender until
pulverized. Combine tomato mixture, 2 plum tomatoes finely chopped; 3
plum tomatoes, coarsely chopped, 3 jalapeno peppers, thin sliced; 1/4
cup coarsely chopped fresh cilantro; 1 Tbsp fresh lemon juice; and 1
tsp freshly ground black pepper. Refrigerate, covered, 1 hour or
overnight to blend flavors. Makes 2 cups.
Mock Tamales: Combine 1 cup ( 4 oz) EACH: grated sharp Cheddar cheese
and Muenster cheese and 2 Tbsp minced green onion with tops. Divide
mixture evenly and put in center of each of 6 - 7 inch flour tortillas.
Fold bottom side of tortilla over filling. Fold two sides over
filling; then fold top side over filling, envelope fashion. Wrap each
tortilla in 8 by 12 inch piece of foil, twisting each end. Makes 6.