Posted By North Star.

Ingredients.

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

A variation of the classic New Orleans sandwich.

Directions.

Combine all ingredients thoroughly.

In a mixing bowl, whisk the olive oil and Arizona Spice together, forming a paste. Rub the entire steak with the rub and place in a glass pan; marinate in refrigerator for at least 4 hours (or overnight). Prepare grill. Remove steak from refrigerator and place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and slice into thin slices. Split the bread in half length-wise and liberally cover both cut sides of the bread with Creole mustard. In a food processor, puree the Poblano, tomatillos, onions, and garlic, pulse until fully blended. Do not puree until smooth. Add the tomato, lime juice, and minced garlic and pulse until incorporated. Season the salsa with salt and pepper. Mound the steak on one side of the bread, top with spoonfuls of salsa and guacamole. Drizzle the cilantro mayonnaise over the guacamole. Top with other half of bread.