Thursday, May 12, 2016

Salsa Verde Steak Sandwiches

Unless this is your first visit to The Devilish Dish, then I don't have to tell you we are crazy for anything with green chiles around here.  I've shared everything from our famous Green Chile Stew to Green Chile Granola.  In fact, if you use the search box located on the right side of my page and type in "green chile" you'll get 10 pages of recipes that include green chiles.  When I found this recipe for Salsa Verde Steak Sandwiches from Taste and Tell I immediately looked to see what was in the salsa verde.  Deborah had me at green chile as soon as I saw the ingredients.  This is one of our favorite family meals.  It goes together quick, it's great tv watching food, and of course it has green chiles.
I would eat just about anything topped with this sauce.
One of our favorite sandwiches!

Salsa Verde Steak Sandwich

adapted from Taste and Tell

1.5 pounds flank steak, thinly sliced
6-8 large tomatillos, husked removed and washed
olive oil
salt and pepper to taste
4 tablespoons vegetable oil
1 large white onion, chopped
4 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1 cup beef stock (I use Better Than Bouillon)
1 (4 ounce) can diced green chiles
1/4 cup chopped cilantro
1 teaspoon honey
2 tablespoons Worcestershire sauce
4 hoagie-style sandwich rolls, split and lightly toasted
4 slices Colby Jack cheese

Preheat the oven to 450 degrees F.  Cover a baking sheet with foil.  Place the tomatillos on the baking sheet and drizzle with olive oil.  Season with salt and pepper.  Place in the oven until they are slightly blackened, approximately 20 minutes.  While the tomatillos are roasting, heat 3 tablespoons of vegetable oil in a skillet over medium-high heat.  Add the onion, garlic, cumin and oregano.  Saute until the onions are soft and translucent.  Add the beef stock and continue cooking until the amount is reduced by half.  When the tomatillos are done, place them in a food processor or blender and process with the green chiles, cilantro and honey until the mixture is pureed.  Stir this into the onion mixture on the stove and reduce the heat to a simmer.  Add the last tablespoon of vegetable oil to a clean, hot skillet and saute the steak over high heat.  Sear the meat on all sides and cook until desired doneness.  Season with salt and pepper and stir in the Worcestershire sauce.  Turn the oven broiler to low.  Place the toasted roll bottoms on a baking sheet and top with steak.  Cover with cheese slices and broil until cheese is melted.  Top with a generous spoonful of the salsa verde sauce, assemble the sandwich and enjoy. 

NOTE: Don't be tempted to omit the Worcestershire sauce.  I'm normally not a fan of it, but the seasoning really gives the meat a lot of flavor that compliments the salsa verde.

Prep Time:  Approximately 30 minutes     Cook Time:  Approximately 30 minutes

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