Recipe - Mexican Flank Steak With Mock Tamales

1 One half pound Beef flank steak
1/3 cup Fresh lemon juice
1/3 cup Extra virgin olive oil
6 tablespoon Minced jalapeno peppers
1 tablespoon Minced fresh cilantro
1 teaspoon Salt
1 teaspoon 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
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
One fourth cup Coarsely chopped fresh
Cilantro
1 tablespoon Fresh lemon juice
1 teaspoon Freshly ground black pepper

MOCK TAMALES
1 cup ( 4 oz.) grated sharp
Cheddar cheese
1 cup Muenster cheese
2 tablespoon Minced green onion with
Tops
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 One fourth 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 cut or sliced up ;One fourth 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.