Food Network Eats

Texas Steak Sandwich

From Food Network Kitchens

TOTAL Time: 1 hour, 20 mins

ACTIVE Time: 40 mins

Yield: 4 sandwiches

Ingredients

Salsa Verde:
1/2 pound tomatillos, husks removed
1 serrano chile
1/4 white onion
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon olive oil
Kosher salt and freshly ground pepper

Steak Sandwiches:
1 1/2 pounds skirt steak, cut into four pieces
4 rustic rolls, 5 to 6-inches long, split open lengthwise
2 tablespoons extra-virgin olive oil
1 cup crumbled cotija cheese (about 4 3/4-ounces)
Kosher salt and freshly ground pepper

Directions

1. For the salsa verde: Preheat a grill over medium-high heat. Grill the tomatillos, chile, and onion, turning occasionally until well charred, about 12 minutes. Stem the chile and place in a food processor with the tomatillos, onion, cilantro, lime juice, olive oil and 3/4 teaspoon salt. Puree until smooth. Season the salsa with salt, if desired, and let stand until cooled, about 1 hour.

2. For the sandwiches: Season the steaks with 3/4 teaspoon salt and 1/4 teaspoon pepper and put them on the grill. Cook until a thermometer inserted into the meat registers 135 degrees F to 140 degrees F for medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and let rest 10 minutes. Meanwhile, brush the insides of the rolls with olive oil and grill cut-side down until marked, about 1 minute.

3. To assemble the sandwiches, thinly slice the steaks across the grain and place on the bottom half of the rolls. Top with 1/4 cup each of salsa verde and cotija cheese. Cut in half and serve with any extra salsa on the side.