MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MEXICAN FLANK STEAK WITH MOCK TAMALES
  Categories: Meats, Mexican
       Yield: 6 servings
  
   1 1/2 lb Beef flank steak
     1/3 c  EACH; fresh lemon juice and
            -extra virgin olive oil
       6 tb Minced jalapeno peppers
       1 tb Minced fresh cilantro
       1 ts EACH; salt and fresh ground
            -black pepper
  
   Source: MAINBEEF.ZIP
   
   Linda’s Salsa Sauce (recipe follows) Mock tamales (recipe follows)
   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.
   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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