EMERIL'S TACO SALAD

Steps:

• 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.