STEAK NACHOS
Nachos are like pizza to me, a perfect food! My tips for making them super-delicious is to use restaurant-style chips if you can find them, and to prebake them before topping them. In this recipe I load them up with a grilled flank steak that gets its inspiration from Mexican carne asada. In addition to these nachos, you can also serve the steak just by itself, or use it in tacos, quesadillas, burritos and more.
Provided by Jet Tila
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
- marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
- Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- When ready to grill, remove the steak from the marinade and pat dry with paper
- towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
- While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
- Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.
SUPER DELUXE STEAK NACHOS
This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.
Provided by Chef John
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h55m
Yield 16
Number Of Ingredients 20
Steps:
- Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
- Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
- When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
- Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
- Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
- Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
- Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Nutrition Facts : Calories 418.7 calories, Carbohydrate 25.8 g, Cholesterol 57.6 mg, Fat 26.9 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 771 mg, Sugar 1.7 g
NACHO CHEESE SAUCE WITH JALAPENO
Here's a simple jalapeno cheese sauce for chip dipping or for over tacos or anything needing a cheesy sauce with a kick.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 28m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook and stir until onion turns translucent, about 5 minutes.
- Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeno juice.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 5 g, Cholesterol 25.1 mg, Fat 8.5 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 246 mg, Sugar 3 g
STEAK AND JALAPEñO TACOS
Steps:
- Heat broiler. Rub steak with chili powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a broiler pan, broil steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tbsp jalapeño sauce, plus remaining onion, cilantro and avocado. Serve with lime wedges.
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- Combine the soy sauce, olive oil, garlic, cumin, chili powder and smoked paprika in a resealable bag. Add the steak, close the bag, and gently shake to coat the meat with the marinade. Marinate in the refrigerator for at least 1 hour, up to 4 hours.
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