Southwestern Steak Po' Boy

  • Total: 4 hr 35 min
  • Prep: 4 hr 20 min
  • Cook: 15 min
  • Yield: 1 very large sandwich
Share This Recipe

Ingredients

EMERIL'S SOUTHWEST SPICE

Directions

  1. Preheat the fryer. Preheat the grill. 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). Remove 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, puree the poblano, tomatillos, onions, and garlic, pulse until fully 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 from the strips from the oil and drain on a paper-lined plate. Season the strips with salt and pepper. Start building the sandwich by 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.

EMERIL'S SOUTHWEST SPICE

Yield: 1/2 cup
  1. Combine all ingredients thoroughly.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.