Slate's New Mexico Steak Fingers Recipe

Name: Slate's New Mexico Steak Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces skirt steak, cleaned and trimmed; Salt and freshly ground black pepper; 1 cup buttermilk; 1 quart vegetable oil; 2 cups all-purpose flour; 2 ounces vegetable or olive oil; 1 small onion, diced; 1 clove fresh garlic, chopped; 1 teaspoon salt; 1 poblano pepper, seeded and chopped; 6 tomatillos, peeled and quartered; 1/2 stick butter; 1/2 cup all-purpose flour; 1 cup milk; 1 pound cheddar cheese, grated; Salt and pepper

Servings: persons

24 ounces skirt steak, cleaned and trimmed
Salt and freshly ground black pepper
1 cup buttermilk
1 quart vegetable oil
2 cups all-purpose flour
2 ounces vegetable or olive oil
1 small onion, diced
1 clove fresh garlic, chopped
1 teaspoon salt
1 poblano pepper, seeded and chopped
6 tomatillos, peeled and quartered
1/2 stick butter
1/2 cup all-purpose flour
1 cup milk
1 pound cheddar cheese, grated
Salt and pepper

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

2097

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 24 ounces skirt steak, cleaned and trimmed, Salt and freshly ground black pepper, 1 cup buttermilk, 1 quart vegetable oil, and more.

Yes, Slate's New Mexico Steak Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slate's New Mexico Steak Fingers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions