*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Beef flank steak
      1/3   c            Fresh lemon juice
      1/3   c            Extra virgin olive oil
    6       tb           Minced jalapeno peppers
    1       tb           Minced fresh cilantro
    1       t            Salt
    1       t            Fresh ground black pepper
    1                    Linda’s Salsa Sauce
    1                    Mock tamales
                         Fresh lemon slices
                         Jalapeno peppers
                         Cilantro sprigs
                         -----LINDA'S SALSA SAUCE-----
    2                    Tomatoes, peeled
    3       lg           Cloves garlic, peeled
    2                    Plum tomatoes finely
    3                    Plum tomatoes, coarsely
    3                    Jalapeno peppers, thin
      1/4   c            Coarsely chopped fresh
    1       tb           Fresh lemon juice
    1       t            Freshly ground black pepper
                         -----MOCK TAMALES-----
    1       c            ( 4 oz.) grated sharp
                         Cheddar cheese
    1       c            Muenster cheese
    2       tb           Minced green onion with
    6                    7 flour tortillas
    6                    8 by 12 pieces of foil
   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 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 piece of
   foil,twisting each end.Makes 6.
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