South American Flank Steak with Cheese Tortilla Roll-ups

Ingredients:

1 1/2 lb beef flank steak

1/3 cup Fresh lemon juice

1/3 cup extra virgin olive oil

6 Tbsp minced jalapeno peppers

1 Tbsp minced fresh cilantro

1 tsp salt

1 tsp fresh ground black pepper

1 salsa sauce

Fresh lemon slices

Jalapeno Peppers

Cilantro sprigs

Salsa:

2 tomatoes, peeled

3 large Cloves garlic, peeled

2 plum tomatoes finely chopped

3 plum tomatoes coarsely chopped

1/2 small papaya, diced

3 jalapeno peppers, thin sliced

1/4 cup fresh cilantro, coarsely chopped

1 Tbsp fresh limejuice

1 tsp freshly ground black pepper

Cheese tortilla roll-ups:

1 c grated sharp cheddar cheese

1 c muenster cheese

2 Tbsp minced green onion with tops

6-7” whole-wheat flour tortillas

6-8”x12” pieces of foil

Directions:
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 6-8 hours or overnight. Prepare salsa sauce and cheese tortilla roll-ups. Remove steak from marinade and place on grid over medium coals; reserve marinade. Place cheese tortilla roll-ups around edge of grill. Grill steak 12-15 minutes to desired doneness, turning once and basting, occasionally, with marinade. Turn roll-ups halfway through cooking time. Place steak and cheese tortilla roll-ups on serving platter. Spoon 1/4 cup salsa sauce over roll-ups. 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 finely chopped, 3 plum tomatoes coarsely chopped, 3 jalapenos thinly sliced, 1/4 cup coarsely chopped fresh cilantro, fresh lemon juice, 1 tsp freshly ground black pepper.  Refrigerate covered for 1 hour, or overnight to blend flavors

Cheese tortilla roll-ups: Combine one cup of each cheese: grated sharp cheddar and Muenster, 2 tb minced green onion with tops. Divide mixture evenly and put ion center of each of 6-7” flour tortillas. Fold bottom side of tortilla over filling. Fold two sides over filling, and then fold topside over filling, envelope fashion. Wrap each tortilla in 8”x12” piece of foil, twisting each end.