Side Pannel
Southwestern Steak Po' Boy
Southwestern Steak Po' Boy
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sandwiches, Beef
Ingredients List
- 1/2 c Olive oil
- 1/4 c Southwest Spice; see * Note
- 1 Flank steak -; (abt 2 lbs)
- 1 lg French bread loaf
- 1/4 c Creole mustard
- 1 Poblano pepper; roasted,
- -peeled, and seeded
- 6 Tomatillos; roasted
- 1 bn Green onions; roasted
- 1 Garlic head; roasted
- 1 Beef steak tomato; quartered
- Juice of 2 limes
- 1 tb Minced garlic
- 6 Corn tortillas; cut thin
- -strips
- 2 c Guacamole
- 1/2 c Cilantro creme fraiche
Directions
* 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.
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.
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