Oaxaca Steak Sandwich
Persons
2
Serving Size
1 Sandwich
Ingredients
- 1 8-12 oz hanger steak
- 2 Tbsp high-heat oil
- 1 cup Gills White Onions, sliced
- 2 ciabatta sandwich loaves
- 2 Tbsp unsalted butter
- 1 cup Oaxacan cheese
- 1 cup Salsa Verde (recipe below)
- ½ cup cilantro
- Salt, to taste
- Pepper, to taste
Salsa Verde (Mix together):
- 1 cup diced Gills White Onions
- 1 cup cilantro
- 1 cup tomatillos, dry-roasted
- ½ cup jalapeños
- 1 avocado
- 3 cloves garlic
- 2 limes, juiced
Instructions
- Season the steak generously, and heat a cast-iron skillet over medium-high heat.
- Sear the steak until browned on each side and the internal temperature is 125°F.
- Remove it from the heat, and allow it to cool on a wire rack.
- Add about 2 tablespoons of high-heat oil, and add the onions to the pan.
- Stir to coat in the fond left from the steak; continue to cook until the onions are golden brown and all the liquid has cooked out.
- Remove the onions from the pan, and wipe the pan out; return to medium heat.
- Slice the bread loaves, and spread the insides with butter. Sear the insides of 1 loaf until toasted, and then flip over the entire loaf and shingle with Oaxaca cheese. Remove the bread before the exterior of the loaf burns, and place it on a wire rack. Repeat with the second loaf.
- Slice the hanger steak on the bias, and shingle it onto each loaf of ciabatta.
- Distribute the fried onions over the steak.
- Add a generous amount of Salsa Verde and cilantro, and close up the sandwich.
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