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Deluxe Steak Nachos

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
115 min
SERVINGS
16 servings
Snack
Deluxe Steak Nachos
Ingredients
  • 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
  • 1 tablespoon vegetable oil
  • 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
  • 1 (14 ounce) bag corn tortilla chips
  • 12 ounces shredded Cheddar cheese
  • 12 ounces shredded Monterey Jack cheese
  • 2 ripe tomato, chopped, or more to taste
  • 1 avocado - peeled, pitted and diced
  • 1/2 cup chopped white onion, or to taste
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup sour cream, for topping
  • 1/2 cup chopped fresh cilantro
Instructions
1
Prepare the steak:
2
First, sprinkle both sides of the steak with salt and pepper for added flavor. Next, heat a generous amount of oil in a skillet over medium-high heat.
3
Carefully place the steak in the skillet and cook, turning occasionally, until it reaches your desired level of doneness.
4
To ensure the steak is cooked to perfection, insert an instant-read thermometer into the center of the meat and wait for it to reach 135 to 140 degrees F (60 degrees C).
5
Once the steak is cooked, transfer it to a bowl and let it rest for a few minutes.
6
To bring out the rich flavors of the steak, pour a small amount of water into the skillet and stir to scrape up any browned bits that have accumulated on the bottom.
7
Carefully pour this liquid over the steak, allowing it to cool completely.
8
Now that the steak has cooled, slice it into thick strips using a sharp knife.
9
To achieve the perfect texture, cut these strips against the grain.
10
Transfer the sliced steak back to the bowl and toss it with any remaining pan drippings.
11
Make the beans:
12
Begin by melting a generous amount of bacon fat over medium heat in a pot.
13
Add a diced onion and a pinch of salt to the pot, stirring until the onion is softened.
14
This should take around 5 to 6 minutes, depending on your desired level of doneness.
15
Next, stir in some dried oregano for added flavor.
16
Add a can of pinto beans and water to the pot, bringing everything back to a simmer.
17
Allow the mixture to cook until the onion is soft and the flavors have melded together, about 5 more minutes.
18
Reduce the heat to low and let the beans simmer for a longer period of time.
19
Now that the beans are cooked, mash them using a potato masher to your desired consistency.
20
If you find the beans too thick, add some additional liquid to achieve your preferred texture.
21
Finally, add a pinch of salt to taste and remove the beans from heat.
22
Preheat the oven:
23
Next, preheat your oven to a high temperature of 450 degrees F (230 degrees C).
24
Assemble nachos:
25
Place multiple layers of tortilla chips in a heat-proof pan.
26
You may need to use more than one pan, depending on the size of your dish.
27
Top these chips with spoonfuls of beans and a generous handful of steak pieces.
28
Sprinkle some grated cheese over the top for added flavor.
29
Bake in the oven:
30
Carefully place the pan in the preheated oven and bake until the cheese is melted and the edges start to brown, about 10 minutes.
31
Finally, scatter some diced tomato, avocado, onion, and jalapeño over the top of your nachos.
32
Drizzle them with some sour cream for a tangy touch, and garnish with chopped cilantro.