Mexican Flank Steak With Mock Tamales Recipes

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

MEXICAN FLANK STEAK WITH MOCK TAMALES

Steps:

• 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 1/4 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.
• 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, 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.
• Refrigerate, covered, 1 hour or overnight to blend flavors.
• Makes 2 cups.
• Mock Tamales: Combine 1 cup (4 ounces) EACH: grated sharp cheddar cheese and muenster cheese and 2 tablespoons minced green onions 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.

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

MEXICAN FLANK STEAK WITH MOCK TAMALES

Steps:

• Place beef steak in plastic bag. Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat. Close bag securely and marinate 6 to 8 hours or overnight. Prepare Linda's sassy salsa and Mock Tamales. Remove steak from marinade and on grid over medium coals.***
• Place mock tamales around the outer edge of the grill. Grill steak 12 to 15 minutes to desired doneness (rare or medium), turning once. Turning tamales halfway through cooking time. Place steak and unwrapped tamales on serving platter. Spoon 1/4 cup of Linda's Sassy Salsa over the tamales. Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs. Carve steak across the grain into thin slices and serve with remaining salsa.
• *Linda's Sassy Salsa: Process tomatillos and garlic in a food processor or blender until pulverized. Combine tomatillo mixture, tomatoes, jalapeno peppers, cilantro, lemon juice and pepper. Refrigerate, covered, 1 hour or overnight to blend flavors. Yield 2 cups.
• **Mock Tamales: Combine Cheddar cheese, Muenster cheese and green onions. Divide mixture evenly and put in center of each tortilla. Fold bottom side of tortilla over filling. Fold two sides over the filling and then fold top side over filling, envelope fashion. Wrap each tortilla in a 8 X 12 -inch piece of foil, twisting each end.

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 TACOS

Steps:

• In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.