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1
Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips.
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2
Season with salt and pepper.
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3
Place the steak in the buttermilk and marinate in the refrigerator for 2 hours.
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4
While the steak is marinating, make your sauces.
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5
Green Chile Sauce: Heat a medium size saucepan over medium-high heat.
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6
Add the oil.
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7
When the oil is hot, add the onions and garlic and saute for a few minutes.
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8
Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften.
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9
Transfer to a blender and puree until smooth.
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10
Return to the pan and simmer over low heat for 10 minutes.
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11
Season, to taste, with salt and pepper.
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12
Keep warm.
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13
Cheese Sauce: Melt the butter in a saucepan over medium heat.
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14
Add the flour and whisk well.
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15
Cook over low heat for 5 minutes, stirring constantly.
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16
Whisk in the milk and bring to boil.
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17
Over low heat, whisk in cheese until it is all melted.
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18
Remove from the heat and season with salt and pepper, to taste.
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19
Keep warm.
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20
Heat the oil in medium to large heavy bottom casserole to 350 degrees F.
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21
Dredge the steak fingers in flour and place into hot oil.
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22
Fry for 4 minutes, or until golden brown.
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23
Remove to a paper towel lined plate and season with salt and pepper.
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24
Spoon cheese sauce onto a plate.
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25
Place steak fingers in a pile and spoon green chile sauce on top.
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26
*Garnish with diced tomato and fresh cilantro sprigs (optional)
