Hearty and filling, these Salsa Verde Steak Sandwiches are piled with cooked steak, cheese and a homemade salsa verde sauce.
- 1 1/2 lbs. flank steak
- 6 large tomatillos
- extra virgin olive oil
- salt and pepper
- 4 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 cup beef broth
- 1 (4 oz) can diced green chiles
- 1/4 cup cilantro
- 1 teaspoon honey
- 2 tablespoons Worcestershire sauce
- 4 hoagie rolls, or a baguette cut into sandwich sizes
- 2 cups shredded Monterey Jack cheese
- Preheat the oven to 450F. Place the steak in the freezer for 10 minutes. (This firms it up a bit to make it easier to slice.)
- Remove the husks from the tomatillos and clean, and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatillos are charred, about 20 minutes.
- Meanwhile, heat the 3 tablespoons of the vegetable oil in a cast iron skillet over medium-high heat. Add the onion, garlic, cumin, coriander and oregano. Saute until the onions are tender, about 10 minutes. Add the beef broth and cook until it has reduced by half.
- Place the roasted tomatillos in a food processor. Add the green chiles, cilantro and honey. Puree. Add to the onion mixture in the skillet and reduce the heat to a simmer.
- Cut the meat very thinly against the grain. Add the last tablespoon of vegetable oil to a clean cast iron skillet over high heat. Working in a few batches, add the meat and toss to sear and cook the meat through. Add all the meat to the pan, season with salt and pepper and stir in the Worcestershire sauce.
- Turn on the broiler. Divide the steak between the sandwiches and top with the cheese. Place the sandwiches on a baking sheet and broil until the cheese is melted. Top with the salsa verde and the bun top to serve.