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| 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."
Ingredients :
- Steak:
- 1 tablespoon vegetable oil
- 1 (1 1/2-pound) skirt steak or flap steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground dried chipotle pepper
- Beans:
- 2 tablespoons bacon fat
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- 1/2 teaspoon dried oregano
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 1/2 cups water or chicken broth, plus more as needed
- Nacho Toppings:
- 1 (14 ounce) bag corn tortilla chips
- 12 ounces shredded Cheddar cheese
- 12 ounces shredded Monterey Jack cheese
- 1 avocado - peeled, pitted and diced
- 1/2 cup chopped white onion, or to taste
- 2 ripe tomato, chopped, or more to taste
- 1 jalapeno pepper, seeded and minced
- 1/2 cup sour cream, for topping
- 1/2 cup chopped fresh cilantro
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 1H55M |
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- 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.
Notes :
- For best flavor, toss the diced avocado with a bit of lemon juice and salt before adding.
- Broiling Option: When you assemble the nachos, if the beans are still hot and the steak isn't too cold, you can broil the nachos until cheese is melted and edges are brown, 2 to 3 minutes.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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