Ultimate Steak Nachos
Nachos with ALL the toppings
Ingredients
For the steak:
- 1 1/2 lbs flank steak
- salt and pepper
- oil for searing
For the chips:
- 20-30 corn tortillas cut into 4ths
- oil for frying
- salt
For the cheese sauce:
- 8 oz extra sharp cheddar cheese
- 1 tbsp cornstarch
- 12 oz evaporated milk
- 1-2 tsp franks red hot sauce or other hot sauce
- salt to taste optional
For the beans:
- 1 can refried beans thinned to almost pouring consistency and seasoned with a little salt if needed
For the pico de gallo:
- 1 1/2 lbs ripe tomatoes cut into 1/4 inch dice
- 1 tsp salt
- 1/2 white onion diced finely
- 1-2 serrano peppers seeded and diced finely
- 1/2 cup cilantro diced
- 1 tbsp lime juice
For the guac:
- 4 ripe avocados roughly mashed
- 1-2 tbsp mayo
- 1/2 tsp garlic powder
- 2 tsp lime juice more to taste
- few dashes of Tabasco
- salt to taste
For serving:
- 1/2 cup pickled jalapeno slices
- 8 oz shredded Monterey jack cheese
- Mexican crema for drizzling
- 1/4 cup cilantro leaves
- 1/2 cup sour cream
Instructions
For the steak:
- Trim the steak and cut into thin bite sized pieces. Season with salt and pepper. Heat a little oil in a wok or heavy duty skillet. Heat over high heat until very hot. Add a small amount of steak and allow to sear deeply before stirring and cooking just a few seconds so it is medium. Set aside and repeat with the rest of the meat.
For the chips:
- Cut each tortilla into 4 triangles and heat a wide pot of oil to 350. Add a few chips and fry until lightly golden brown, flipping them over a few times. Mine took maybe 2 minutes per batch. Drain on paper towels and season with salt. Continue until you've fried all the chips.
For the cheese sauce:
- Toss the shredded cheddar and cornstarch in a sauce pan. Add 1 cup evaporated milk and whisk the mixture over low heat until the cheese begins to melt. It will look clumpy at first but end up smooth after a bit. Use more evaporated milk to reach desired consistency once it has thickened up. Set aside and rewarm when ready to serve.
For the pico:
- Toss tomatoes and 1 tsp salt and set in a colander or strainer over a bowl to remove the liquid. Let this sit for 30 minutes. Mix the tomatoes with the peppers, onion, lime, and cilantro. Discard the liquid.
For the guac:
- Mash the avocado and mix with the mayo, garlic powder, salt and lime juice. Add the tabasco. Taste and season further if needed.
To serve:
- Heat the oven to 350. Spread the chips out on a baking sheet leaving a circle free in the center. Top chips with cheese sauce, steak, refried beans, grated cheese and jalapenos. Bake until grated cheese has melted, about 5 minutes. Top with pico and cilantro and drizzle crema over. Fill the open circle with guacamole and sour cream for dipping and serve!
Tried this recipe?Let us know how it was!