Instructions: Preheat the grill.

In a food processor, puree the onions, green onions, thyme, salt, sugar, allspice, nutmeg, cinnamon, jalapeno, black pepper, Emerils 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.

This recipe yields 4 servings.

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