Home>> Steak Nachos
Perfect for movie night this steak nacho recipe is healthier than traditional recipes and includes plenty of protein from the steak! Make a batch of these while you are watching your favorite shows this weekend!
INGREDIENTS
- 8 oz skirt or flank steak
1 tsp chili powder
Salt and black pepper to taste
1 Tbsp butter
1 Tbsp flour
3⁄4 cup low-sodium chicken stock
11⁄2 cups shredded reduced-fat Jack cheese
1⁄2 cup bottled salsa verde
4 oz tortilla chips
1⁄2 (14–16oz) can pinto beans
1 jalapeño pepper, thinly sliced
1 red onion, diced
2 Roma tomatoes, diced
Chopped fresh cilantro or scallions (optional)
INSTRUCTIONS
- Preheat a grill, grill pan, or cast-iron skillet.
- Season the steak with the chili powder, salt, and pepper and grill for 3 to 4 minutes per side, until medium-rare. Let the steak rest.
- Preheat the oven to 400°F.
- Heat the butter in a medium saucepan over medium heat.
- Stir in the flour and cook for a minute, then slowly whisk in the stock.
- Simmer for a few minutes, then stir in the cheese and salsa and continue stirring until the cheese is fully melted.
- Chop the steak into small pieces.
- Arrange the chips in a single layer on a large cookie sheet or baking pan.
- Top evenly with the beans and steak, then drizzle on three-quarters of the cheese sauce.
- Top with the jalapeño and onion.
- Bake for about 15 minutes, until the cheese is fully melted.
- Top with the remaining cheese sauce, tomatoes, and cilantro if using.
Food For Thought
Don’t you hate how your nachos arrive fully covered in greasy add-ons, only to find the toppings all but disappear as you work through the layers? The secret to a great nacho is balance. Put too much on and that little chip grows soggy and overburdened. Add too little and they’re not really nachos, are they? To hit the sweet spot, spread a single layer of chips (the bigger, the better) on a baking sheet. Start with beans, followed by cheese, meats, and vegetables. Save all cold toppings (guac, salsa, etc.) for after the nachos emerge from the oven.
