Marinated Steak Nachos Recipe 475

SUPER DELUXE STEAK NACHOS

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.

MARINATED STEAK NACHOS RECIPE - (4.7/5)

Steps:

• In a 9- x 13-inch baking dish, combine lemon juice, garlic, oregano, cumin, salt, and pepper. Add flank steak, turning to coat completely. Cover and marinate in refrigerator 30 minutes. Preheat broiler. Place steak on a rimmed baking sheet; discard excess marinade. Broil 8 to 9 minutes per side for medium, or until desired doneness beyond that. Allow to cool 10 minutes. Place steak on a cutting board and cut across the grain into thin slices, then cut into 1-inch pieces. Spread tortilla chips over two large rimmed baking sheets or oven-proof platter then top evenly with sliced steak and sprinkle with cheese. Reduce oven temperature to 350°F and bake 5 to 6 minutes, or until cheese has melted. Remove nachos from oven and slide onto a large platter; sprinkle with tomatoes and scallions. Serve immediately. Notes: Use more or less cheese, or even a different kind, and sprinkle your finished nachos with chopped green chilies or jalapeño peppers, olives, salsa, sour cream, or other toppings.

STEAK NACHOS

Steps:

• Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
• Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
• Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
• Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.

STEAK NACHOS

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.

STEAK NACHOS

Steps:

• In a large skillet over medium-high heat, saute steak and onion in oil until steak is no longer pink; drain. Stir in steak sauce. Arrange tortilla chips on a large oven-proof platter or baking sheet. Spoon steak mixture over chips; sprinkle with cheese. Broil 6 inches from heat source for 3-5 minutes or until cheese melts. Top with tomatoes, chilies, and olives. Serve immediatley, with sour cream if desired.

STEAK NACHOS

Steps:

• Cut steak into strips.
• Brown in skillet and add taco seasoning as directed on package.
• Heat beans.
• layer chips in a baking dish.
• Layer chips with half of your beans, steak,& cheese.
• Repeat and place in oven on 325 until cheese is melted.
• Top with salsa, sour cream and green onions.