1/2 cup olive oil
2 teaspoons Creole or other whole grain mustard, plus 2 tablespoons
2 fresh limes, juiced
1 pound flank steak, trimmed
1 teaspoon cumin
1 medium poblano pepper, roasted, peeled and seeded
1 large egg
1 fresh lemon, juiced
1 teaspoon chopped garlic
1 cup vegetable oil
1/2 cup buttermilk
Steak & Marinade:
in a mixing bowl, whisk th eoil, 2 teaspoons of the mustard, lime juice and cumin 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 pur 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
Place the steak on the grill and cook for 3 to 4 minutes on each side for medium reare. 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 minutes. 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.
SERVE AND ENJOY WITH A BOTTLE OF SCHMIDT’S TEMPRANILLO!!