Jerky, Baby Greens, Roast Corn Dressing In Tortilla Basket

Recipe Ingredients

1		Onion - finely chopped
1/2 cup	31g / 1.1oz	Finely-chopped green onions
2 teaspoons	10ml	Fresh thyme
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1		Fresh jalapeno - finely chopped
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Emeril's Essence - see * Note
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Rice wine vinegar
1		Cayenne
1 lb	454g / 16oz	Flank steak
4		Roasted corn cobs - kernels removed
		From the cob
3/4 cup	177ml	Mayonnaise
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Buttermilk
2 teaspoons	10ml	Minced garlic
4 cups	948ml	Baby greens
4		Flour tortillas
1 tablespoon	15ml	Chopped chives
1 cup	146g / 5.1oz	Grated Monterey Pepper Jack cheese
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill.

In a food processor, puree the onions, green onions, thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper, Emeril's Essence, soy sauce, olive oil, vinegar and cayenne. Puree until smooth. Marinate the flank steak in the mixture for 1 hour. Place on the grill and grill for 3 to 4 minutes on each side for medium-rare.

In a small mixing bowl, whisk the roasted corn, mayonnaise, lemon juice, buttermilk and garlic together. Season with salt and pepper. Fry the tortillas for 2 to 3 minutes, or until golden brown. Remove from the fryer and place on a paper-lined plate. Season with Essence. Remove the meat from the grill and slice into 1 inch slices on the bias.

To assemble, lightly toss the greens with the dressing, reserving some for garnish. Spoon the dressing on the rim and in the center of the plate. Place the tortilla basket in the center of the plate. Mound the greens in each basket. Lay the flank steak over the greens. Sprinkle with chives and cheese. Garnish with the peppers and parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2341 broadcast 07-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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