For the Dressing:
9 Cloves Garlic
6 Egg Yolks
1 TBSP Dijon Mustard
3/4 cup Lime Juice
3 Limes worth of Lime Zest
2 TBSP Worcestershire sauce
6 TBSP Red Wine Vinegar
3 TBSP of Chipotle sauce from Adobo Chipotle Peppers can
2 Chipotle Peppers from Adobo Chipotle Peppers can
6 TBSP Pickled Jalapeños
3/4 TSP Black Pepper
4 TBSP Salt
1 cup Shredded Parmesan Cheese
3 Cups Canola Oil
Mix all items together into a blender/food processor, EXCEPT the canola oil.
Turn the blender on low, and SLOWLY pour in the canola oil while the blender is going.
Once all canola oil is poured into the dressing, keep the blender going for 20 seconds more. ( If you can see a separation of oils in the dressing, either the canola oil was poured in to quickly, or just egg yolks were not used. )
Dressing is complete!
Fill a bowl with your favorite lettuce mix. We recommend a ice beg lettuce mix, or at least some sort of lettuce mix that has a nice crunch. Also add Shredded Parmesan Cheese to your liking.
Pick up some tortilla strips, or take some flour or corn tortillas, slice into strips, and cook in oil in a pan until brown and crispy.
Take a full flank steak, and cook either on the grill or in the pan. Pull from the grill at Medium rare. (Or Before Medium rare if you prefer) Let rest on the cutting board, and cut agains the grain into small strips. Put on top of your favorite lettuce mix!
Put the flank steak on top of the lettuce mix in the bowl, then add the dressing, and take some of the tortilla strips, crunch them up, and add to the salad... ENJOY!