Salsa Verde Steak Sandwiches
A sassy salsa verde is just the topping for tender sliced tenderloin steak sandwiches.
- 1 1/2 pounds petite filet (shoulder tenderloin of beef)
- 6 large tomatillos
- Vegetable oil spray
- Salt and pepper
- 4 tablespoons canola oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- About 1/2 teaspoon ground cumin
- About 1/2 teaspoon ground coriander
- About 1/2 teaspoon dried Mexican oregano
- 1 cup room-temperature lager beer
- 1/2 cup canned green chili peppers, drained, or 2-3 charbroiled and peeled fresh chili peppers, such as poblano or New Mexican green
- 1/4 cup cilantro (about a handful)
- 1 teaspoon mild-flavored honey
- 2 tablespoons Worcestershire sauce
- 4 hoagie rolls or cut baguette
- 2 cups shredded Monterey Jack or mild cheddar cheese
Pre-heat the oven to 450°F. Freeze the meat for 10 minutes. (Chilling raw meat in the freezer firms it up a bit and makes it easier to thinly slice.)
On a baking sheet, spray the tomatillos with the vegetable oil; season with salt and pepper. Roast until the tomatillos are charred, about 20 minutes.
While the tomatillos roast, heat 3 tablespoons canola oil in a cast-iron skillet or griddle pan over medium-high heat. Add the onion, garlic, cumin, coriander and oregano; season. Sauté until the onions are tender, 10-12 minutes. Deglaze with the lager and reduce by half.
Puree the roasted tomatillos in a food processor with the chiles, cilantro and honey. Add the tomatillo puree to the skillet and keep the salsa verde at a simmer.
Shave the meat against the grain. Add 1 tablespoon canola oil to a clean cast iron skillet or griddle pan over high heat. Sear and toss the meat to cook through, working in a few batches. Season and, once all the meat is browned, dress with worcestershire.
Turn on the broiler. Pile the meat on the roll bottoms, scatter cheese on top and arrange on a baking sheet. Broil for 1 minute to melt cheese. Before serving, add lots of salsa verde and the bun tops.