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