Michelada flank steak sandwiches with poblano buttermilk dressing
Author Lisa Fain
Ingredients
For the Michelada flank steak:
4jalapeños, halved lengthwise
6clovesgarlic, chopped
2tablespoonskosher salt
1teaspoonblack pepper
1tablespoonbrown sugar
2tablespoonsfresh lime juice
1sprig fresh cilantro
1teaspoonWorcestershire sauce
1(12-ouncbottle Mexican lager
1(1 1/2 to 2 poundflank steak
Water
1tablespoonunsalted butter
For the poblano buttermilk dressing:
1/2cupbuttermilk
1poblano chile, roasted, peeled and seeded
1/2cupfresh cilantro
2clovesgarlic
4green onions, green part only
1/4teaspoonground cumin
Pinchof cayenne
1/2cupmayonnaise
1/2cupsour cream
Salt
For the sandwiches:
1baguette, about 20 inches long
6ouncesMuenster cheese or Monterey Jack cheese, sliced
1/2red onion, cut into rings
2cupsmixed salad greens
1avocado, pitted, peeled, and cut into wedges
2pickled whole jalapeños, stemmed, seeded, and sliced into rounds
Instructions
To prepare the steak, first make the Michelada marinade. In a large, nonreactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro, Worcestershire sauce, and beer. Place the flank steak in the container and then add cold water until the steak is covered. Place the container in the refrigerator, and let the steak marinate for at least 4 but no longer than 24 hours.
While the steak is marinating, make the dressing. Combine the buttermilk, roasted poblano, cilantro, garlic, green onions, cumin, and cayenne in a blender or food processor. Blend until well combined. Pour the buttermilk mixture into a bowl and stir in the mayonnaise and sour cream until well combined. Add salt to taste and refrigerate until serving.
An hour before cooking the steak, remove it from the refrigerator, drain, and rinse. Pat the steak dry, line a plate with paper towels, and place the steak on the towels so any excess surface liquid can drain off the steak. When the steak is dry and at room temperature preheat the broiler, and heat a large ovenproof skillet over high heat. (If your steak doesn’t fit into the skillet, feel free to cut it in half and work in batches.)
When the skillet is hot, add the butter, then add the steak. It should hiss when it hits the skillet. Cook for 2 minutes on one side. With tongs, flip the steak and cook it for another 2 minutes. Place the skillet under the broiler and cook it for 1 minute for medium-rare and 2 to 3 minutes for medium. Remove it from the oven and allow it to rest for 10 minutes. Slice the steak against the grain.
To assemble the sandwiches, slice the baguette in half. Spread some of the dressing on both sides of the loaf. Layer on the steak, cheese, onion, greens, avocado, and jalapeños. Cut the sandwich into 4 to 8 servings and serve.
Notes
The steak can be served either warm or cold, if you want to make it ahead of time. And if you prefer, the flank steak easily can be grilled. And here are instructions for roasting the chile.