These steak nachos are 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
- (1 1/2-pound) skirt steak or flap steak: 1 piece
- salt: 1 tsp
- black pepper: 1 tsp (freshly ground)
- ground dried chipotle pepper: 0.5 tsp
- vegetable oil: 1 Tbsp
- bacon fat: 2 Tbsp
- yellow onion: 1 piece (diced)
- salt: 1 tsp (divided)
- oregano: 0.5 tsp (dried)
- pinto beans: 2 cans (15 ounce cans, drained)
- ½ cups water or chicken broth: 1 piece (plus more as needed)
- bag corn tortilla chips: 1 piece (14 ounce)
- ounces shredded Cheddar cheese: 12 piece
- ounces shredded Monterey Jack cheese: 12 piece
- ripe tomato: 2 piece (chopped, to taste)
- avocado: 1 piece (diced)
- white onion: 0.5 cup (to taste, chopped)
- jalapeño pepper: 1 piece (minced)
- sour cream: 0.5 cup (for topping)
- fresh cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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Preheat the oven to 450 degrees F (230 degrees C).
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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.
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Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
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Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro. Chef John
