Emeril's Taco Salad
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 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
directions
- In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
- Season both sides of the flank steak with the sea salt and pepper.
- Place the steak in a large resealable plastic bag and pour the marinade over the steak.
- Seal the bag completely and shake several times, to evenly distribute the marinade.
- Place in the refrigerator and marinate overnight.
- Remove the steak from the refrigerator and bring to room temperature.
- Set aside.
- Preheat the fryer.
- Preheat the grill.
- Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
- Remove from the grill and allow to rest for a couple of minutes before slicing.
- In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
- Blend on until smooth.
- Season with salt and pepper.
- With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
- Add the buttermilk and continue to blend for 1 minute.
- Season with salt and pepper.
- Cover and refrigerate for at least 1 hour.
- The dressing will keep for up to 2 days in the refrigerator.
- Fry the tortilla chips in batches until golden brown.
- Remove and drain on paper towels.
- Season with salt.
- Set aside.
- In a large mixing bowl, toss the lettuce with as much dressing as you wish.
- Season with salt and pepper.
- Toss well.
- Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
- Slice the steak on a bias into 2 inch slices and place over the lettuce.
- Layer the onions, tomatoes, corn and cheese over the steak.
- Cover with the lid and refrigerate until ready to use.
- The salad can be made one day ahead of time.
- When ready to serve, remove the peel and pit of the avocado.
- Small dice the avocado and season with salt and pepper.
- Add to the salad along with the tortilla chips.
- Toss well and serve.
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RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.