This vibrant dish brings the bold flavors of Mexico to your grill with tender, juicy flank steak marinated in a zesty blend of fresh lemon juice, cilantro, and jalapenos. The steak is grilled to perfection and sliced against the grain for maximum tenderness. It is served alongside “mock tamales,” which are essentially flavorful masa cakes that offer a hearty, comforting side without the lengthy traditional steaming process. Topped with a homemade salsa sauce and fresh garnishes, this meal offers a perfect balance of bright acidity, smoky char, and rich beef flavors. It is an ideal choice for weekend gatherings, summer cookouts, or when you want to impress guests with a dish that feels special yet comes together with straightforward techniques.
Mexican Flank Steak With Mock Tamales
Description
This vibrant dish brings the bold flavors of Mexico to your grill with tender, juicy flank steak marinated in a zesty blend of fresh lemon juice, cilantro, and jalapenos. The steak is grilled to perfection and sliced against the grain for maximum tenderness. It is served alongside "mock tamales," which are essentially flavorful masa cakes that offer a hearty, comforting side without the lengthy traditional steaming process. Topped with a homemade salsa sauce and fresh garnishes, this meal offers a perfect balance of bright acidity, smoky char, and rich beef flavors. It is an ideal choice for weekend gatherings, summer cookouts, or when you want to impress guests with a dish that feels special yet comes together with straightforward techniques.Ingredients
Directions
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In a small bowl, whisk together extra virgin olive oil, minced jalapeno peppers, minced fresh cilantro, salt, and freshly ground black pepper to create the marinade.
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Place the beef flank steak in a shallow utility dish or resealable bag.
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Pour the marinade over the steak, turning it once to ensure it is evenly coated on all sides.
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Cover the dish and refrigerate for 6 to 8 hours, or overnight, allowing the flavors to penetrate the meat.
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Preheat your grill to medium heat. Remove the steak from the marinade, letting any excess drip off, and reserve the marinade for basting.
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Place the flank steak directly on the grill grates. Arrange the prepared mock tamales around the edge of the grill, away from the direct high heat.
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Grill the steak for 12 to 15 minutes, turning it once halfway through and basting occasionally with the reserved marinade, until it reaches your desired doneness.
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Turn the mock tamales halfway through the cooking time to ensure they warm through and develop a slight crust.
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Transfer the cooked mock tamales to a serving platter and spoon approximately 1/4 cup of Linda's Salsa Sauce over each one.
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Remove the steak from the grill and let it rest for a few minutes before carving.
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Slice the flank steak across the grain into thin strips to ensure tenderness.
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Arrange the sliced steak on the platter alongside the tamales.
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Garnish the platter with fresh lemon slices, whole jalapeno peppers, and cilantro sprigs.
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Serve immediately with the remaining salsa sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 310.5kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 7.6g38%
- Cholesterol 93.1mg32%
- Sodium 81.9mg4%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 33.0g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
While the steak marinates, prepare the Linda's Salsa Sauce and the Mock Tamales according to their respective recipes.
Slice the flank steak across the grain into thin strips to ensure tenderness.
Turn the mock tamales halfway through the cooking time to ensure they warm through and develop a slight crust.
