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Mexican Flank Steak with Mock Tamales
Linda Wright
Preparation Time: 45 minutes
Marinating Time: 4 to 8 hours
Cooking Time: 10 to 15 minutes
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1-1/2
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pound beef flank steak
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1/3
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cup each fresh lemon juice and extra virgin olive oil
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6
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tablespoons minced jalapeno peppers
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1
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tablespoon minced cilantro
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1
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teaspoon each salt and freshly ground black pepper
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Linda’s Sassy Salsa*
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Mock Tamales**
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Fresh Lemon slices
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Jalapeno peppers
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Cilantro sprigs
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Place beef steak in plastic bag. Combine lemon juice, olive oil, jalapeno
peppers, cilantro, salt and pepper; pour over steak, turning to coat. Close bag
securely and marinate 6 to 8 hours or overnight. Prepare Linda’s sassy salsa
and Mock Tamales/ Remove steak from marinade and on grid over medium coals.***
Place mock tamales around the outer edge of the grill. Grill steak 12 to 15
minutes to desired doneness (rare or medium), turning once. Turning tamales
halfway through cooking time. Place steak and unwrapped tamales on serving
platter. Spoon ¼ cup of Linda’s Sassy Salsa over the tamales. Garnish platter
with lemon slices, jalapeno peppers and cilantro sprigs. Carve steak across the
grain into thin slices and serve with remaining salsa. 6 servings.
***Test about four inches above the coals for medium with 4 second hand count.
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*Linda’s Sassy Salsa
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1
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tomatillos, hull and tough skin removed
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3
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large garlic cloves, peeled
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2
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plum tomatoes, finely chopped
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3
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plum tomatoes, coarsely chopped
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3
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jalapeno peppers, thinly sliced
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1/4
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cup coarsely chopped cilantro
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1
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tablespoon lemon juice1 teaspoon freshly ground black pepper
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Process tomatillos and garlic in a food processor or blender until pulverized.
Combine tomatillo mixture, tomatoes, jalapeno peppers, cilantro, lemon juice
and pepper. Refrigerate, covered, 1 hour or overnight to blend flavors. Yield 2
cups.
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**Mock Tamales
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1
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cup (4 ounces) each grated sharp Cheddar cheese & Muenster cheese
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2
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tablespoons minced green onions and tops
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6
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flour tortillas (7 inches in diameter)
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Combine Cheddar cheese, Muenster cheese and green onions. Divide mixture evenly
and put in center of each tortilla. Fold bottom side of tortilla over filling.
Fold two sides over the filling and then fold top side over filling, envelope
fashion. Wrap each tortilla in a 8 X 12 –inch piece of foil, twisting each end.
6 servings
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