Southwestern Steak Po' Boy Recipe - Cooking Index
Southwestern Steak Po' Boy Recipe - Cooking Index
| 1/2 cup | 118ml | Olive oil |
| 1/4 cup | 59ml | Southwest Spice - see * Note |
| 1 | Flank steak - (abt 2 lbs) | |
| 1 | French bread loaf (large) | |
| 1/4 cup | 59ml | Creole mustard |
| 1 | Poblano pepper - roasted, peeled, | |
| And seeded | ||
| 6 | Tomatillos - roasted | |
| 1 | Green onions - roasted | |
| 1 | Garlic head - roasted | |
| 1 | Beef steak tomato - quartered | |
| Juice of 2 limes | ||
| 1 tablespoon | 15ml | Minced garlic |
| 6 | Corn tortillas - cut thin strips | |
| 2 cups | 474ml | Guacamole |
| 1/2 cup | 8g / 0.3oz | Cilantro creme fraiche |
* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.
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).
Preheat the fryer. Preheat the grill.
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.
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.
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.
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.
This recipe yields 1 very large sandwich.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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