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1
Combine all ingredients thoroughly.
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2
Preheat the fryer.
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3
Preheat the grill.
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4
In a mixing bowl, whisk the olive oil and Southwest Spice together, forming a paste.
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5
Rub the entire steak with the rub and place in a glass pan large enough for the steak and cover with plastic wrap.
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6
Place the steak in the refrigerator and marinate for at least 4 hours (overnight is best).
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7
Remove from the refrigerator and place on the grill.
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8
Cook for 3 to 4 minutes on each side for medium-rare.
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9
Remove the steak from the grill and slice into thin slices.
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10
Split the bread in 1/2 and smear both cut sides of the bread with the Creole mustard.
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11
In a food processor, puree the poblano, tomatillos, onions, and garlic, pulse until fully incorporated.
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12
Do not puree the mixture until smooth.
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13
Add the tomato, lime juice, and minced garlic and pulse until incorporated.
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14
Season the salsa with salt and pepper.
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15
Fry the tortilla strips in the oil until golden brown, about 2 minutes.
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16
Remove from the strips from the oil and drain on a paper-lined plate.
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17
Season the strips with salt and pepper.
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18
Start building the sandwich by mounding the steak on one side of the bread.
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19
Top the steak with spoonfuls of the salsa.
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20
Spoon the guacamole over the salsa.
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21
Drizzle the cilantro creme fraiche over the guacamole.
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22
Place the fried tortilla stripes on top of the guacamole.
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23
Top the sandwich with the other 1/2 of the bread.
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24
Combine all ingredients thoroughly.
