Name: Michelada flank steak sandwiches with poblano buttermilk dressing
Ingredients: 4 jalapeños, halved lengthwise; 6 cloves garlic, chopped; 2 tablespoons kosher salt; 1 teaspoon black pepper; 1 tablespoon brown sugar; 2 tablespoons fresh lime juice; 1 sprig fresh cilantro; 1 teaspoon Worcestershire sauce; 1 (12-ouncbottle Mexican lager; 1 (1 1/2 to 2 poundflank steak; Water; 1 tablespoon unsalted butter; 1/2 cup buttermilk; 1 poblano chile, roasted, peeled and seeded; 1/2 cup fresh cilantro; 2 cloves garlic; 4 green onions, green part only; 1/4 teaspoon ground cumin; Pinch of cayenne; 1/2 cup mayonnaise; 1/2 cup sour cream; Salt; 1 baguette, about 20 inches long; 6 ounces Muenster cheese or Monterey Jack cheese, sliced; 1/2 red onion, cut into rings; 2 cups mixed salad greens; 1 avocado, pitted, peeled, and cut into wedges; 2 pickled whole jalapeños, stemmed, seeded, and sliced into rounds