• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 lb Beef flank steak

  2. 1/3 c EACH; fresh lemon juice and -extra virgin olive oil

  3. 6 tb Minced jalapeno peppers

  4. 1 tb Minced fresh cilantro

  5. 1 ts EACH; salt and fresh ground

  6. -black pepper

Instructions Jump to Ingredients ↑

  1. Source: MAINBEEF.ZIP Linda’s Salsa Sauce (recipe follows) Mock tamales (recipe follows)

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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