Thursday, December 01, 2005

Steak Fingers with Salsa Verde

6 poblano or anaheim chiles
1/4 C crushed tomatoes
1 tsp vegetable oil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried red pepper flakes
1 tsp flour

Broil chiles on baking sheet, turning them as their skin blisters and chars on all sides, about 5 minutes per side. Transfer to a bowl, cover with plastic wrap and set aside to cool. Pull off stems, peel, then tear chiles open and scrape out seeds. Discard stems and seeds. Chop chiles and set aside. Put tomatoes, oil, garlic and onion powders, pepper flakes, reserved chiles, and 3/4 cup water into a medium pot. Bring to a boil over high heat, then reduce heat to medium-low. Whisk together flour and 1 tablespoon water in bowl, then whisk into salsa. Simmer, stirring often, until thickened, 8-10 minutes. Season to taste with salt. Keep warm over low heat.

Steak fingers
vegetable oil
1 1/2 C flour
1 Tbsp salt
1 Tbsp black pepper
1 lb skirt steak, cut into 1/2" thick strips
4oz sharp cheddar, grated

Pour oil into medium pot to 1" depth and heat over medium-high heat until hot but not smoking. Combine flour, salt, and pepper in large bowl. Fill another bowl with cold water. Working in batches, dredge meat in flour, dip into water, then dredge in flour again, shaking off excess. Fry until coating is golden and crisp, about 2 minutes. Transfer meat with slotted spoon to paper towels and drain briefly. Top with salsa verde

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