Nacho Average Nachos

I love nachos! My first love was bbq pulled pork nachos. I have since experimented and topped chips with all kinds of ingredients. I have even made dessert nachos. My favorite nachos at the moment are these steak nachos. My husband inspired this recipe. He loves steak! To cut the richness of the steak, I created a jalapeño chimichurri to add brightness and spiciness. Enjoy!

Grilled Steak Nachos with Jalapeño Chimichurri

Print Recipe
Serves: 6

Ingredients

  • Caramelized Onions:
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 large sweet onion or Vidalia onion
  • Jalapeno Chimichurri:
  • 1 garlic clove, roughly chopped
  • 1/2 cup chopped green onion
  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup packed parsley
  • 2 tablespoons diced jalapeno
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • For the Steak:
  • 1 1/4 to 1 1/2-pound (1-inch) bone-in ribeye steak
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • Nachos:
  • 10 ounces tortilla chips
  • 2 cups shredded pepper jack cheese
  • 1 avocado, halved, pitted and cubed
  • 1 tablespoon fresh cilantro leaves
  • 1 cup store bought salsa or pico de gallo

Instructions

1

For the caramelized onions, heat a large sauté pan over medium heat. Add the oil and butter.

2

While the butter is melting, halve the onion and remove the skin. Cut into about ¼-inch thick slices. Add to the pan and cook for 10 minutes. Toss. Cook for another 20 minutes, tossing occasionally.

3

For the jalapeno chimichurri, add the garlic to a food chopper and pulse a few times. Add the onion, cilantro, parsley, and jalapeno. Pulse 5 times. Add the lime juice, vinegar, olive oil and salt. Pulse 8 times or until it produces fine bits of herbs. Store in a container.

4

For the steak, heat a charcoal grill over medium to medium-high heat (about 350 degrees F) or a grill pan over medium heat. Season the steak on both sides with the salt and pepper. Add the steak to the grill and cook for about 4 minutes on each side for a medium-rare steak. Do not continue to cook because steak will cook more on the nachos.

5

Preheat an oven to 425 degrees F.

6

For the nachos, place half of the chips in a 10-inch cast iron skillet. Place the steak over the chips. Sprinkle half the cheese over the top. Repeat with remaining chips, steak, and cheese.

7

Bake for about 8 minutes or until the cheese melts.

8

Remove from the oven and top with the cubed avocado and cilantro. Serve the jalapeno chimichurri and salsa alongside the nachos.

Notes

You can also substitute a flank steak for the ribeye. I created this recipe for the Vidalia Onion Committee.

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