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Jerky And Baby Greens With Fire Roasted Corn Dressing In A Tortilla Basket

  • Yield: 4 servings


  • 1 onion, finely chopped
  • 1/2 cup finely chopped green onions
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 fresh jalapeno, finely chopped
  • 1 teaspoon black pepper
  • 1 teaspoon Essence
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • Pinch of cayenne
  • 1 pound flank steak
  • 4 roasted corn cobs, kernels removed from the cob
  • 3/4 cup mayonnaise
  • 1/4 cup lemon juice
  • 1/4 cup buttermilk
  • 2 teaspoons minced garlic
  • 4 cups baby greens
  • 4 flour tortillas
  • 1 tablespoon chopped chives
  • 1 cup grated Monterey Pepper Jack cheese
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons chopped parsley


  • Preheat the grill. In a food processor, puree the onions, green onions, thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper, Essence, soy sauce, olive oil, vinegar and cayenne. Puree until smooth. Marinate the flank steak in the mixture for 1 hour. Place on the grill and grill for 3 to 4 minutes on each side for medium rare. In a small mixing bowl, whisk the roasted corn, mayonnaise, lemon juice, buttermilk and garlic together. Season with salt and pepper. Fry the tortillas for 2 to 3 minutes, or until golden brown. Remove from the fryer and place on a paper-lined plate. Season with Essence. Remove the meat from the grill and slice into 1 inch slices on the bias. To assemble, lightly toss the greens with the dressing, reserving some for garnish. Spoon the dressing on the rim and in the center of the plate. Place the tortilla basket in the center of the plate. Mound the greens in each basket. Lay the flank steak over the greens. Sprinkle with chives and cheese. Garnish with the peppers and parsley.

Recipe Details