Ingredients
- Steakhouse Nachos with Avocado
- 2 oz. Tortilla chips
- 4 oz. Fajita Steak
- 1/4 c. Sweet & Spicy Marinade
- 1/4 c. Bleu cheese, aged, crumbled
- 2 T. Jalapeño peppers, fresh, sliced
- 1/2 c. Cherry tomatoes, thin sliced
- 1/4 c. Lime Marinated Red Onions
- 1/2 ea. Avocados From Mexico, small diced
- Fajita Steak
- 4 oz. Skirt steak, trimmed, thin sliced
- 2 c. Sweet & Spicy Marinade
- To taste Kosher salt
- To taste Black pepper
- Sweet & Spicy Marinade
- 3 T. Extra virgin olive oil
- 1/2 ea. Yellow onion, thin sliced
- 6 ea. Garlic, fresh, minced
- 4 ea. Jalapeños, fresh, rough chopped
- 1 T. Cumin
- 1 T. Smoked paprika
- 2 T. Honey
- 4 oz. Hot sauce
- 8 oz. Tomato juice
- 1 ea. Red onion, thin sliced
- 1 bunch Cilantro, rough chopped
- 1 bunch Scallions, thin sliced
- 3 ea. Limes, zest and juice
Instructions
- Steakhouse Nachos:
- Place tortilla chips on oven-safe platter.
- Arrange fajita steak slices evenly around and on top of tortilla chips.
- Spoon sweet and spicy marinade evenly over tortilla chips.
- Crumble bleu cheese evenly over tortilla chips.
- Add sliced fresh jalapeños, tomatoes, and lime-marinated red onions evenly across the tortilla chips.
- Place platters in a 400° oven for 4-5 minutes or until bleu cheese is melted. You can also use a salamander oven to melt the cheese.
- Remove from heat and garnish with fresh Avocados From Mexico.
- Fajita Steak:
- Place the sliced skirt steak into a container and add half of the chilled marinade, making sure to coat the slices fully.
- Store the steaks in the refrigerator for at least 12 hours and up to 72 hours.
- Carefully remove them from the marinade
- Grill over high heat, about 4-6 minutes on first side, then turn and cook 3-4 on the other.
- Season them on the grill with salt and black pepper.
- Remove fajita steak from grill and place on a cutting board to rest for a couple of minutes.
- Cut the steaks across the grain into thin slices, reserve for Steakhouse Nacho build.
- Sweet & Spicy Marinade:
- Heat a 10in skillet over medium heat, add the oil and heat until smoking.
- Add the sliced onions, garlic, jalapeños, cumin, and smoked paprika and sauté for 3-4 minutes.
- Add honey, hot sauce, and tomato juice, bring to a boil. Cook for 3-4 minutes and remove from heat.
- Transfer the marinade to a blender (or use a stick blender in the pot) and pulse until smooth.
- Allow the marinade to cool to room temperature and then place in refrigerator until chilled.
- Once marinade is chilled, place prepared steak slices into half of the marinade. Reserve the other half as salsa for the Steakhouse Nacho build.
- Lime Marinated Red Onion:
- In a medium bowl, mix the thinly sliced red onion, cilantro, scallions, lime juice, and lime zest.
- Reserve marinated onion mix for Steakhouse Nacho build.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
