INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“The church is prayer-conditioned.”