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Mexican Flank Steak With Mock Tamales

Make Mexican Flank Steak With Mock Tamales at home with Each Fresh Lemon Juice, Jalapeno Peppers, and Each Salt And Fresh Ground. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/3 cup
• 6 tbsp
• 1 tsp

Method (preview)

1. 1

   Place beef flank steak in utility dish.

2. 2

   Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat.

3. 3

   Cover and refrigerate 6 to 8 hours or overnight.

4. 4

   Prepare Linda’s Salsa Sauce and Mock tamales.

5. 5

   Remove steak from marinade and place on grid over medium coals; reserve marinade.

6. 6

   Place mock tamales around edge of grill.

7. 7

   Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade.

8. 8

   Turn tamales halfway through cooking time.

9. 9

   Place steak and tamales on serving platter.

10. 10

    Spoon 1/4 cup Linda’s Salsa Sauce over tamales.

11. 11

    Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs.

12. 12

    Carve steak across the grain into thin slices.

13. 13

    Serve with remaining Salsa Sauce.

14. 14

    Mock Tamales: Combine 1 cup ( 4 oz) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 Tbsp minced green onion with tops.

15. 15

    Divide mixture evenly and put in center of each of 6 - 7 ″ flour tortillas.

16. 16

    Fold bottom side of tortilla over filling.

17. 17

    Fold two sides over filling; then fold top side over filling, envelope fashion.

18. 18

    Wrap each tortilla in 8 by 12 ″ piece of foil, twisting each end.