Mexican Flank Steak With Mock Tamales Recipes

MEXICAN FLANK STEAK WITH MOCK TAMALES

Steps:

• 1. Place beef flank steak in utility dish.
• 2. Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat.
• 3. Cover and refrigerate 6 to 8 hours or overnight.
• 4. Prepare Salsa Sauce and Mock Tamales.
• 5. Remove steak from marinade and place on grid over medium coals; reserve marinade.
• 6. Place mock tamales around edge of grill.
• 7. Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade.
• 8. Turn tamales halfway through cooking time.
• 9. Place steak and tamales on serving platter.
• 10. Spoon 1/4 cup Salsa Sauce over tamales.
• 11. Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs.
• 12. Carve steak across the grain into thin slices.
• 13. Serve with remaining Salsa Sauce.
• 14. Salsa Sauce: Process 2 tomatoes, hull and tough skin removed and 3 large cloves garlic, peeled, in food processor or blender until pulverized.
• 15. Combine tomato mixture, 2 plum tomatoes, coarsely chopped, 3 jalapeno peppers, thin sliced; 1/4 cup coarsely chopped fresh cilantro; 1 tablespoon fresh lemon juice; and 1 teaspoon freshly ground black pepper.
• 16. Refrigerate, covered, 1 hour or overnight to blend flavors.
• 17. Makes 2 cups.
• 18. Mock Tamales: Combine 1 cup (4 ounces) EACH: grated sharp cheddar cheese and muenster cheese and 2 tablespoons minced green onions with tops.
• 19. Divide mixture evenly and put in center of each of 6-7\" flour tortillas.
• 20. Fold bottom side of tortilla over filling.
• 21. Fold two sides over filling; then fold top side over filling, envelope fashion.
• 22. Wrap each tortilla in 8 by 12\" piece of foil, twisting each end.

AUTHENTIC CARNE ASADA + STREET TACOS

Steps:

• In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
• Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
• Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
• Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

MEXICAN FLANK STEAK

Steps:

• Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
• Unwrap each of the tomales and place in a medium mixing bowl with sauce.
• Roll up each steak from one short side to the other side (like a jelly roll cake).
• Tie securely each steak closed with string or skewers.
• Place Flank steak in slow cooker.
• Dissolve bouillon in hot water.
• Combine broth with tomato sauce and hot pepper sauce.
• Pour over steaks.
• Cook on low heat for 8 to 10 hours.
• Lift out meat rolls and remove ties or skewers.
• Pour cooking liquid into saucepan and don't forget to skim off fat.
• Blend the cornstarch in cold water and add to cooking liquid.
• Cook and stir till thick.
• Serve meat with broth and shredded cheese sprinkled on top.

MEXICAN FLANK STEAK

Steps:

• 1. Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper.
• 2. Unwrap tamales; place tamales and sauce in bowl.
• 3. Break up tamales slightly with fork; spread over steaks.
• 4. Roll up each steak jelly roll style, starting with short side; tie or skewer securely.
• 5. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
• 6. Pour over meat.
• 7. Cover; cook on low heat setting for 8 to 10 hours.
• 8. Lift out meat rolls; remove strings or skewers.
• 9. Pour cooking liquid into saucepan; skim off excess fat.
• 10. Blend the cold water into cornstarch; stir into liquid.
• 11. Cook and stir until thickened and bubbly.
• 12. Spoon over meat, sprinkle cheese atop each roll.