Mexican Flank Steak With Mock Tamales

Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds beef flank steak -- well-trimmed
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
6 tablespoons jalapeno peppers -- minced
1 tablespoon fresh cilantro -- minced
1 teaspoon salt
1 teaspoon black pepper -- freshly ground
Sassy Salsa
Mock Tamales
Lemon slices
Jalap–o peppers
Cilantro sprigs

Combine lemon juice, oil, jalap–o peppers, cilantro, salt and black pepper. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Prepare Sassy Salsa. Approximately 15 minutes before grilling, prepare Mock Tamales. Remove steak from marinade; discard marinade. Place steak on grid over medium coals (see notes). Place mock tamales around outer edge of grid. Grill steak and mock tamales 12 to 15 minutes for rare to medium, turning steak and tamales once and brushing steak occasionally with reserved marinade. Place steak and tamales on warm platter. Spoon 1/4 cup of Sassy Salsa over tamales. Garnish platter with lemon slices, jalap–o peppers and cilantro sprigs. Carve steak diagonally across the grain into thin slices.

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Serving Ideas : Serve steak and tamales with remaining salsa.

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