Southwestern steak po' boy

Yield: 4 servings

Measure Ingredient
½ cup Olive oil
¼ cup Emeril's Southwestern Spice,
\N \N Recipe follows
1 \N Flank steak, about 2 pounds
1 large Loaf of French bread
¼ cup Creole mustard
1 \N Poblano pepper, roasted,
\N \N Peeled and seeded
6 \N Tomatillos, roasted
1 bunch Green onions, roasted
1 \N Head of garlic, roasted
1 \N Beef steak tomato,
\N \N Quartered
\N \N Juice of 2 limes
1 tablespoon Minced garlic
6 \N Corn tortillas, cut into
\N \N Thin strips
2 cups Guacamole
½ cup Cilantro creme fraiche

Preheat the fryer. Preheat the grill. 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).

Remove 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 ½ and smear both cut sides of the bread with the Creole mustard. In a food processor, puree 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. Fry the tortilla strips in the oil until golden brown, about 2 minutes. Remove from the strips from the oil and drain on a paper-lined plate. Season the strips with salt and pepper. 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 ½ of the bread.

Yield: 1 very large sandwich


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