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Super Deluxe Steak Nachos

4

0 min

Super Deluxe Steak Nachos

Super Deluxe Steak Nachos Photo 1

Time

0 min

Serving

16 persons

Calories

419

Rating

4.00★ (18)

Cuisine

Author: Victoria Buriak
These steak nachos are 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.

Ingredients

  • (1 1/2-pound) skirt steak or flap steak: 1 piece
  • salt: 1 tsp
  • black pepper: 1 tsp (freshly ground)
  • ground dried chipotle pepper: 0.5 tsp
  • vegetable oil: 1 Tbsp
  • bacon fat: 2 Tbsp
  • yellow onion: 1 piece (diced)
  • salt: 1 tsp (divided)
  • oregano: 0.5 tsp (dried)
  • pinto beans: 2 cans (15 ounce cans, drained)
  • ½ cups water or chicken broth: 1 piece (plus more as needed)
  • bag corn tortilla chips: 1 piece (14 ounce)
  • ounces shredded Cheddar cheese: 12 piece
  • ounces shredded Monterey Jack cheese: 12 piece
  • ripe tomato: 2 piece (chopped, to taste)
  • avocado: 1 piece (diced)
  • white onion: 0.5 cup (to taste, chopped)
  • jalapeño pepper: 1 piece (minced)
  • sour cream: 0.5 cup (for topping)
  • fresh cilantro: 0.5 cup (chopped)

Metric Conversion

Stages of cooking

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  1. Prepare the steak: Season both sides of steak with salt and peppers. 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.
    Super Deluxe Steak Nachos Photo 2
  2. 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.
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  3. 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.
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  4. Make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
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  5. Mash 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.
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  6. Preheat the oven to 450 degrees F (230 degrees C).
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  7. Assemble nachos: 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.
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  8. Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
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  9. Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro. Chef John
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