Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 1/4 cup 59ml Southwest Spice - seeNote

  3. 1 Flank steak - (abt 2 lbs)

  4. 1 French bread loaf (large)

  5. 1/4 cup 59ml Creole mustard

  6. 1 Poblano pepper - roasted, peeled,

  7. And seeded 6 Tomatillos - roasted

  8. 1 Green onions - roasted

  9. 1 Garlic head - roasted

  10. 1 Beef steak tomato - quartered

  11. Juice of 2 limes

  12. 1 tablespoon 15ml Minced garlic

  13. 6 Corn tortillas - cut thin strips

  14. 2 cups 474ml Guacamole

  15. 1/2 cup 8g / 1/3oz Cilantro creme fraiche

Instructions Jump to Ingredients ↑

  1. * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

  2. In a mixing bowl, whisk the olive oil and Southwest Spice together, forming a paste. Rub the entire steak with the rub and place in a glass pan large enough for the steak and cover with plastic wrap. Place the steak in the refrigerator and marinate for at least 4 hours (overnight is best).

  3. Preheat the fryer. Preheat the grill.

  4. Remove steak from the refrigerator and place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and slice into thin slices. Split the bread in 1/2 and smear both cut sides of the bread with the Creole mustard.

  5. In a food processor, pulse the poblano, tomatillos, onions, and garlic, pulse until full incorporated. Do not puree the mixture until smooth. Add the tomato, lime juice, and minced garlic and pulse until incorporated. Season the salsa with salt and pepper.

  6. Fry the tortilla strips in the oil until golden brown, about 2 minutes. Remove the strips from the oil and drain on a paper-lined plate. Season the strips with salt and pepper.

  7. Start building the sandwich with mounding the steak on one side of the bread. Top the steak with spoonfuls of the salsa. Spoon the guacamole over the salsa. Drizzle the cilantro creme fraiche over the guacamole. Place the fried tortilla stripes on top of the guacamole. Top the sandwich with the other 1/2 of the bread.

  8. This recipe yields 1 very large sandwich.


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