Steak Nachos Recipe:

Steak Nachos Recipe:

There’s nothing like a well-cooked, juicy steak right off the grill. A bowl of nachos heavily covered with your favorite toppings or a recipe for steak nachos? Easy: grilled. Nachos and beef. This dish combined the flavors and textures of nachos and tacos with skirt steak, which has an abundance of flavor. It was served with crisp tortilla chips, diced red onion, guacamole, chopped fresh cilantro, and sliced jalapeño. Grilled pork nachos, plated and ready to enjoy!

There’s more to appreciate, even if those already look like the best steak nachos: each bite is covered in a homemade cheddar cheese sauce. A fantastic depth of flavor is added to the queso by adding Hatch chilies. Leave out the chilies if you’re not a fan of spicy. But I believe they’re a fantastic way to take this recipe for steak nachos and turn it from “the best” to the “ULTIMATE” version. When I grill the steak, I use Cowboy Charcoal because the clean burning coals produce a better quality burn. Cowboy Charcoal quickly creates a great sear over very hot coals, making it ideal for searing skirt steaks!

Recipe for Loaded Steak Nachos:

Steak Nachos Recipe:

You may go to the entire recipe or continue reading for helpful comments on the ingredients needed to create this recipe for loaded steak nachos:

• Top-round steak thin slices are inexpensive, simple to locate, and simple to cook. You could also use thinly sliced flank steak or skirt steak.
• You can use any kind of steak you like as long as it’s sliced as thinly as possible against the grain. That should take care of it. It also works great with leftover steak from another supper.
• My favorite corn for corn tortillas is yellow, although blue or white is also great. All you need is little ones, taco-sized ones. A burrito-sized tortilla will yield chips that are about the size of a tostada.
• Chile Colby-jack cheese and queso: Although I genuinely believe that my queso recipe is what makes these loaded steaks so delicious, feel free to substitute your recipe if you have one.
• Or you could buy a jar of queso from the store. My favorite for flavor and meltiness is Colby Jack. You are welcome to replace it with anything you have on hand or prefer.
• Refried Beans: I used black beans rather than pinto beans the last time I prepared these Loaded Steak Nachos. In fact, I believe I would cook them a little differently, so if you try my recipe, stick to the pinto beans, and stay tuned for a recipe for Refried Black Beans.

Steak Nachos Recipe:

• Pico de Gallo: Once more, I think mine is excellent, but store-bought works just fine if you’re looking for a quick fix.
• My personal favorite is from Whole Foods’ The Pick. Just keep in mind that making pico is significantly less expensive than buying it.
• Garlic, lime, cilantro leaves, jalapeños, and white onions: let the beef marinade.
• It’s confession time: Sazon, Kosher salt, and liquid smoke! I’ve believed my whole life that I despise Sazon. This is,
• presumably, since I had only tasted the Goya brand. I just tried the Sazon blend from Savor Spice Co., and I’m in love! One another reason why Goya is so bad.
• Vegetable oil: For frying and, if necessary, sautéing the meat. I usually use avocado or peanut oil.
• Garnish with sour cream, guacamole, spicy sauce, etc. Add whatever you want to the top of these Loaded Steak Nachos!

Guidelines:

Steak Nachos Recipe:

• To prepare the steak, sprinkle salt and pepper on both sides. In a skillet, heat the oil over medium-high heat. Cook steak for about 6 minutes on each side, turning it occasionally, until medium-done.
• The center should register between 135 and 140 degrees Fahrenheit (60 to 70 degrees Celsius) on an instant-read thermometer. To let the meat rest, transfer it to a bowl.
• Add a small amount of water to the skillet and swirl to release the browned residue and deglaze it. Cover the meat with this liquid. Let the meat cool fully.
• After the meat cools fully, cut it into thinner strips by first slicing it thickly (approximately 1/2 inch) against the grain.
• Dice by chopping against the grain into small pieces. Return the diced steak to the bowl and mix in the pan drippings.
• Prepare the beans: In a pot, melt bacon grease over medium heat.
• Add onion and a dash of salt; simmer and stir for 5 to 6 minutes, or until onion is softened. Add oregano and stir.
• Add water and pinto beans. Return to a simmer and cook for a further five minutes or until onions are tender. Turn down the heat.
• Using a potato masher, mash the beans until the consistency you want. If more liquid is needed to get the texture you want, add it. To taste, add the remaining salt. Take off the heat.
• Heat the oven to 450 degrees Fahrenheit, or 230 degrees Celsius.
• Put together the nachos: In a heatproof pan, add around 2 or 3 tortilla chips deep. (More than one pan can be required.) Place heaping spoonfuls of beans and a big handful of steak chunks on top of the chips. Add some shredded cheese on top.
• Bake for about ten minutes, or until the cheese is melted and the sides begin to brown, in a preheated oven.
• Distribute the jalapeño, avocado, tomato, and onion on top. Top nachos with chopped cilantro and a drizzle of sour cream.

Common Additions & Substitutions:

Steak Nachos Recipe:

Pork or chicken: Replace the beef with pork, chicken breasts, or thighs. It’s also a fantastic way to use up leftover shredded pork or fajita chicken.

vegetarian: Increase the amount of beans or add your favorite plant-based meat crumbles in place of the meat!
distinct salsas. You don’t have to stick to your typical tomato salsa. A chunky pico de gallo or salsa verde can alternatively be used in its stead.

Absent beans: For a meatier version of steak nachos, omit the beans and use twice as much steak.
Combination Meats. For the ultimate meat nachos, pile on the chicken, pork, and beef!