- 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
- 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.