Mexican Flank Steak with Mock Tamales

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.