Emeril's Taco Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 2 teaspoons creole mustard or 2 teaspoons other whole grain mustard
• 2 fresh limes, juiced
• 1 small fresh jalapeno, minced
• 1 lb flank steak, trimmed
• sea salt
• fresh ground black pepper
• 1 medium poblano pepper, roasted,peeled and seeded
• 1 large egg
• 1 fresh lemon, juiced
• 1 teaspoon chopped garlic
• salt
• 1 cup vegetable oil
• 1/2 cup buttermilk
• 1 head iceberg lettuce, cleaned and cored
• 1 cup thinly sliced red onion
• 2 medium vine-ripened tomatoes, cored,seeded and diced
• 1 cup fresh sweet corn kernel, roasted
• 1/2 lb monterey jack cheese, grated
• 1 medium avocado
• 16 small corn tortillas, cut into eighths
• 1/2 cup chopped green onion, green part only

Recipe

• 1 in a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
• 2 season both sides of the flank steak with the sea salt and pepper.
• 3 place the steak in a large resealable plastic bag and pour the marinade over the steak.
• 4 seal the bag completely and shake several times, to evenly distribute the marinade.
• 5 place in the refrigerator and marinate overnight.
• 6 remove the steak from the refrigerator and bring to room temperature.
• 7 set aside.
• 8 preheat the fryer.
• 9 preheat the grill.
• 10 place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
• 11 remove from the grill and allow to rest for a couple of minutes before slicing.
• 12 in the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
• 13 blend on until smooth.
• 14 season with salt and pepper.
• 15 with the blender running, slowly drizzle in the oil until the mixture is slightly thick.
• 16 add the buttermilk and continue to blend for 1 minute.
• 17 season with salt and pepper.
• 18 cover and refrigerate for at least 1 hour.
• 19 the dressing will keep for up to 2 days in the refrigerator.
• 20 fry the tortilla chips in batches until golden brown.
• 21 remove and drain on paper towels.
• 22 season with salt.
• 23 set aside.
• 24 in a large mixing bowl, toss the lettuce with as much dressing as you wish.
• 25 season with salt and pepper.
• 26 toss well.
• 27 cover the bottom of a large rectangle plastic container with a lid with the lettuce.
• 28 slice the steak on a bias into 2 inch slices and place over the lettuce.
• 29 layer the onions, tomatoes, corn and cheese over the steak.
• 30 cover with the lid and refrigerate until ready to use.
• 31 the salad can be made one day ahead of time.
• 32 when ready to serve, remove the peel and pit of the avocado.
• 33 small dice the avocado and season with salt and pepper.
• 34 add to the salad along with the tortilla chips.
• 35 toss well and serve.