Recipe courtesy of Stephen Kalt
Slate's New Mexico Steak Fingers
Getting reviews...
- Level: Intermediate
- Yield: 4 servings
- Level: Intermediate
- Yield: 4 servings
Ingredients
Steak Fingers:
Green Chile Sauce:
Cheese Sauce:
Directions
- 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.
Cook’s Note
*Garnish with diced tomato and fresh cilantro sprigs (optional)
