Mexican Flank Steak with Mock Tamales
Submitted by syb~46
Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.
YIELD
6 servingsPREP
8 hrsCOOK
1 hrsREADY
9 hrsThis Mexican flank steak is a full grilled spread: overnight-marinated beef, cheese-stuffed mock tamales cooked right on the grill, and a fresh salsa made from both pureed and chopped tomatoes. The lemon-jalapeno-cilantro marinade is bright and fiery, with enough acid from the lemon juice to tenderize the flank over the long soak.
The mock tamales are the clever side here. Sharp cheddar and Muenster cheese mixed with green onion get folded envelope-style in flour tortillas, wrapped in foil, and grilled alongside the steak. The cheese melts into a gooey filling while the tortilla steams inside the foil wrapper.
The salsa combines two textures: some tomatoes get pureed with garlic for a smooth base, while chopped plum tomatoes, sliced jalapenos, and cilantro stay chunky on top. Making it a day ahead lets all those flavors marry.
Pro Tips
- Marinate the full 6 to 8 hours or overnight. Flank steak is a tough cut that needs time for the acid to break down the fibers.
- Baste with the reserved marinade during grilling for an extra layer of jalapeno and citrus flavor on the crust.
- Slice the steak against the grain immediately after grilling. Thin slices across the grain turn a chewy cut into tender bites.
- Turn the foil-wrapped mock tamales halfway through so both sides heat evenly.
Variations
- Lime-marinated version: Swap the lemon juice for fresh lime juice for a more traditional Mexican citrus flavor.
- Spicy cheese tamales: Add diced roasted green chiles to the cheese filling inside the tortillas for more heat.
Ingredients
Directions
Prepare 6, 8 by 12 inch pieces of foil paper.
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 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 ¼ cup 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 For 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; ¼ cup coarsely chopped fresh cilantro; 1 tablespoon. fresh lemon juice and 1 teaspoon freshly ground black pepper. Refrigerate, covered, 1 hour or overnight to blend flavors. Makes 2 cups. For Mock Tamales: Combine 1 cup grated sharp Cheddar cheese and Muenster cheese and 2 tablespoon minced green onion with tops. Divide mixture evenly and put in center of each of 6 to 7 inch 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 inch piece of foil, twisting each end.
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