Name: Super Deluxe Steak Nachos
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Skirt steak or flap steak - 1 (1 1/2-pound); Salt - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Ground dried chipotle pepper - ½ teaspoon; Vegetable oil - 1 tablespoon; Bacon fat - 2 tablespoons; Yellow onion, diced - 1; Salt, divided - 1 teaspoon; Dried oregano - ½ teaspoon; Pinto beans, rinsed and drained - 2 (15 ounce) cans; Water or chicken broth, plus more as needed - 1 ½ cups; Corn tortilla chips - 1 (14 ounce) bag; Shredded Cheddar cheese - 12 ounces; Shredded Monterey Jack cheese - 12 ounces; Ripe tomato, chopped, or more to taste - 2; Avocado - peeled, pitted and diced - 1; Chopped white onion, or to taste - ½ cup; Jalapeno pepper, seeded and minced - 1; Sour cream, for topping - ½ cup; Chopped fresh cilantro - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Super Deluxe Steak Nachos

1. Skirt steak or flap steak - 1 (1 1/2-pound)

2. Salt - 1 teaspoon

3. Freshly ground black pepper - 1 teaspoon

4. Ground dried chipotle pepper - ½ teaspoon

5. Vegetable oil - 1 tablespoon

6. Bacon fat - 2 tablespoons

7. Yellow onion, diced - 1

8. Salt, divided - 1 teaspoon

9. Dried oregano - ½ teaspoon

10. Pinto beans, rinsed and drained - 2 (15 ounce) cans

11. Water or chicken broth, plus more as needed - 1 ½ cups

12. Corn tortilla chips - 1 (14 ounce) bag

13. Shredded Cheddar cheese - 12 ounces

14. Shredded Monterey Jack cheese - 12 ounces

15. Ripe tomato, chopped, or more to taste - 2

16. Avocado - peeled, pitted and diced - 1

17. Chopped white onion, or to taste - ½ cup

18. Jalapeno pepper, seeded and minced - 1

19. Sour cream, for topping - ½ cup

20. Chopped fresh cilantro - ½ cup

How to cook deliciously - Super Deluxe Steak Nachos

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Preheat the oven to 450 degrees F (230 degrees C).

7. Stage

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.

8. Stage

Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.

9. Stage

Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro. Chef John