Beef Fajita Nachos Food

BEEF FAJITA NACHOS

Steps:

• To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least. When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside. Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces. Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute---just long enough to heat up the meat and peppers (but not cook the meat all the way through.)Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream. Use the rest of the meat for more nachos...or make real fajitas!

STEAK FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350F° (175°C).
• Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
• Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
• Slice the steak into bite-size pieces.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

FAJITA NACHOS

Steps:

• For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
• For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
• Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
• In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
• Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
• Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
• Serve immediately with salsa, sour cream and pico de gallo.

FAJITA NACHOS

Steps:

• If you have a grill, grill flank steak seasoned with fajita seasoning until done.
• If not, you can also cook indoors in a well-greased skillet.
• Arrange tortilla chips on a baking sheet with aluminum foil covering it.
• A pizza pan works particularly well for this.
• Top the chips with the cooked Flank Steak, topped with cheese and any other toppings you desire, such as peppers or onions.
• I also like to add a bit of fajita seasoning to the cheese to give it a little zest.
• Place in 350 Degree oven for 20-30 minutes, depending on how long it takes to melt the cheese.
• Garnish with sour cream, guacamole, lettuce, tomatoes, or any other desired garnish.