Slate's New Mexico Steak Fingers

4 servings
  • Steak Fingers:
  • 24 ounces skirt steak, cleaned and trimmed
  • Salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1 quart vegetable oil
  • 2 cups all-purpose flour
  • Green Chile Sauce:
  • 2 ounces vegetable or olive oil
  • 1 small onion, diced
  • 1 clove fresh garlic, chopped
  • 1 teaspoon salt
  • 1 poblano pepper, seeded and chopped
  • 6 tomatillos, peeled and quartered
  • Cheese Sauce:
  • 1/2 stick butter
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 pound cheddar cheese, grated
  • Salt and pepper
  • Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips. Season with salt and pepper. Place the steak in the buttermilk and marinate in the refrigerator for 2 hours. While the steak is marinating, make your sauces.

  • Green Chile Sauce: Heat a medium size saucepan over medium-high heat. Add the oil. When the oil is hot, add the onions and garlic and saute for a few minutes. Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften. Transfer to a blender and puree until smooth. Return to the pan and simmer over low heat for 10 minutes. Season, to taste, with salt and pepper. Keep warm.

  • Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook over low heat for 5 minutes, stirring constantly. Whisk in the milk and bring to boil.

  • Over low heat, whisk in cheese until it is all melted. Remove from the heat and season with salt and pepper, to taste. Keep warm.

  • Heat the oil in medium to large heavy bottom casserole to 350 degrees F.

  • Dredge the steak fingers in flour and place into hot oil. Fry for 4 minutes, or until golden brown. Remove to a paper towel lined plate and season with salt and pepper.

  • Spoon cheese sauce onto a plate. Place steak fingers in a pile and spoon green chile sauce on top.

  • *Garnish with diced tomato and fresh cilantro sprigs (optional)

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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