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Steakhouse Nachos With Avocado

Appetizers For Chefs

Steakhouse Nachos With Avocado


  • 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


    Steakhouse Nachos:
  1. Place tortilla chips on oven-safe platter.
  2. Arrange fajita steak slices evenly around and on top of tortilla chips.
  3. Spoon sweet and spicy marinade evenly over tortilla chips.
  4. Crumble bleu cheese evenly over tortilla chips.
  5. Add sliced fresh jalapeños, tomatoes, and lime-marinated red onions evenly across the tortilla chips.
  6. 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.
  7. Remove from heat and garnish with fresh Avocados From Mexico.
    Fajita Steak:
  1. Place the sliced skirt steak into a container and add half of the chilled marinade, making sure to coat the slices fully.
  2. Store the steaks in the refrigerator for at least 12 hours and up to 72 hours.
  3. Carefully remove them from the marinade
  4. Grill over high heat, about 4-6 minutes on first side, then turn and cook 3-4 on the other.
  5. Season them on the grill with salt and black pepper.
  6. Remove fajita steak from grill and place on a cutting board to rest for a couple of minutes.
  7. Cut the steaks across the grain into thin slices, reserve for Steakhouse Nacho build.
    Sweet & Spicy Marinade:
  1. Heat a 10in skillet over medium heat, add the oil and heat until smoking.
  2. Add the sliced onions, garlic, jalapeños, cumin, and smoked paprika and sauté for 3-4 minutes.
  3. Add honey, hot sauce, and tomato juice, bring to a boil. Cook for 3-4 minutes and remove from heat.
  4. Transfer the marinade to a blender (or use a stick blender in the pot) and pulse until smooth.
  5. Allow the marinade to cool to room temperature and then place in refrigerator until chilled.
  6. 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:
  1. In a medium bowl, mix the thinly sliced red onion, cilantro, scallions, lime juice, and lime zest.
  2. 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! © 2024 All rights reserved.

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