1 1/2 lb Beef flank steak

    1/3 c  Fresh lemon juice

    1/3 c  Extra virgin olive oil

      6 tb Minced jalapeno peppers

      1 tb Minced fresh cilantro

      1 ts Salt

      1 ts Fresh ground black pepper

      1    Linda's Salsa Sauce

      1    Mock tamales

           Fresh lemon slices
           Jalapeno peppers
           Cilantro sprigs
----------------------------LINDA'S SALSA SAUCE----------------------------
      2    Tomatoes, peeled

      3 lg Cloves garlic, peeled

      2    Plum tomatoes finely

           Chopped
      3    Plum tomatoes, coarsely

           Chopped
      3    Jalapeno peppers, thin

           Sliced
    1/4 c  Coarsely chopped fresh

           Cilantro
      1 tb Fresh lemon juice

      1 ts Freshly ground black pepper

--------------------------------MOCK TAMALES--------------------------------
      1 c  ( 4 oz.) grated sharp

           Cheddar cheese
      1 c  Muenster cheese

      2 tb Minced green onion with

           Tops
      6    7" flour tortillas

      6    8 by 12" pieces of foil

  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.