You see it and drool over it and think, someday, I too will make that. Maybe you pin it, ziplist-it, maybe you print it, maybe you add it on your recipe resolutions for the year, but from time to time, you wake up in the morning, thinking about that recipe, and wondering why you haven’t made it yet?
This is one of those recipes for me. I first saw this nacho recipe a full calendar year ago on The Pioneer Woman. Not yet a Pinterest user, I probably emailed myself the recipe, adding it to the heaps and heaps of unfindable email recipes in my overflowing inbox. Oh, Pinterest, you have saved so many good recipes from such a fate.
But not these nachos. I’ve literally woken up thinking about them several times this past year. Please tell me you do this too.
Like many things in life, these were worth the wait. First of all, have you had flank steak? Me neither…before this weekend. Amazeballs. Tender, juicy, steak. And I marinated the heck out of it with all things Mexican…lime juice, cumin, oregano, cilantro, and more…for over 24 hours. And then, when I started searing it in super-hot olive oil, my nose died a thousand deaths of happiness, because that marinade combined with that steak was a match meant to be.
The rest is simple. Baked nachos. Topped with said tender steak. Plus tender-crisp bell peppers and onions, all sprinkled with some cilantro and dipped in salsa and sour cream. These are the nachos of the future.
A few notes. Flank steak is expensive. Like, surprisingly so. You could probably get away with a cheaper cut of steak; we decided to splurge, because like I said, these nachos have been showing up in my dreams. Also, I used frozen and thawed jalapenos and bell peppers for this recipe, which is why I’m making and posting it in January…don’t have frozen peppers? Next year, you should. They are the world’s easiest things to freeze and taste so much better than flavorless bell peppers grown and shipped halfway around the world. Finally, if you make these for friends and family this Super Sunday (or any of these easy make-and-take appetizers), expect to be hugged a lot…and asked back to every party ever for the rest of all time. The end.
(recipe adapted from The Pioneer Woman )
(yields about 4 dinner plates of nachos...or feeds a party).
This beef fajita nacho recipe is bursting with flavor and very filling! The steak in these nachos makes into almost a meal! I adapted the original recipe by changing up the marinade (leaving out the canned chipotle peppers and adding cumin, oregano, white wine vinegar, and worcestershire sauce). I also used frozen jalapenos and bell peppers, and did not top the nachos with guacamole.
4 garlic cloves, minced
1 jalapeno, seeded and minced
2 limes, juiced
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. salt
1 handful cilantro, chopped
1/3 c. olive oil
scant tsp. worcestershire sauce
scant tsp. white wine vinegar
1 lb. flank steak
large bag of sturdy tortilla chips
2 c. (16 oz.) shredded cheddar
olive oil for frying
2 medium onions, chopped
2 bell peppers, chopped
handful of cilantro, chopped
salsa and sour cream for serving
Marinade: (To do the day ahead of making nachos!)
Combine marinade ingredients in a bowl (or blend together in your food processor). Place the steak into a ziploc and pour marinade into the bag, seal bag and turn to thoroughly coat the meat. Let meat sit in marinade 24 hours (in your refrigerator).
Cut steak in half.* In a large skillet, heat 2 tbsp. of olive oil over very high heat. (You'll know it's hot enough if a few drips of water sizzles like crazy when you drop them in the oil.) Once hot, carefully place half of the steak into the pan. Let it cook for 4-5 minutes per side, until nicely browned on the outside. (It will still be pretty pink inside). Remove from heat and let rest.
Heat oven to 350*. On a greased or parchment-paper lined baking sheet OR on an oven-proof plate, arrange a layer of chips and sprinkle generously with the cheese. Set aside.
Slice meat against the grain and then into smaller bite-sized pieces.
In the same skillet as you cooked the meat, heat 2 more tbsp. of olive oil over medium-high heat. Saute the chopped onions and bell peppers for about 5 minutes until tender-crisp.
While onions and peppers are cooking, place chip/cheese platter in the oven for 2-3 minutes, just until cheese is melted.
Remove plate from oven; top generously with the onions, peppers, and steak, and return to the oven for just 1 minute to heat everything up.
Remove from oven, top with cilantro, and serve immediately with salsa and sour cream for dipping. You can use the other half of the steak to make more nachos or the best beef fajitas of your life.
You could also grill the steak if you don't live in a state that has been living in below 0 for weeks, like I do.