Slate's New Mexico Steak Fingers
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1 cup
Buttermilk1 cup
All-Purpose Flour60 g
Vegetable1 small
Onion (diced)1 clove
Garlic (fresh, chopped)1 cup
Milk450 g
Cheddar Cheese (grated)Directions:
1
Heat the oil in medium to large heavy bottom casserole to 350 degrees F
2
Dredge the steak fingers in flour and place into hot oil
3
Fry for 4 minutes, or until golden brown
4
Remove to a paper towel lined plate and season with salt and pepper
5
Spoon cheese sauce onto a plate
6
Place steak fingers in a pile and spoon green chile sauce on top
7
Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips
8
Season with salt and pepper
9
Place the steak in the buttermilk and marinate in the refrigerator for 2 hours
10
While the steak is marinating, make your sauces
11
Green Chile Sauce: Heat a medium size saucepan over medium-high heat
12
Add the oil
13
When the oil is hot, add the onions and garlic and saute for a few minutes
14
Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften
15
Transfer to a blender and puree until smooth
16
Return to the pan and simmer over low heat for 10 minutes
17
Season, to taste, with salt and pepper
18
Keep warm
19
Cheese Sauce: Melt the butter in a saucepan over medium heat
20
Add the flour and whisk well
21
Cook over low heat for 5 minutes, stirring constantly
22
Whisk in the milk and bring to boil
23
Over low heat, whisk in cheese until it is all melted
24
Remove from the heat and season with salt and pepper, to taste
25
Keep warm