Steakhouse Nachos With Avocado


Steakhouse Nachos With Avocado


  • 3 tbsp extra virgin olive oil
  • 2 each yellow onions, medium size, thinly sliced
  • 6 cloves garlic, roughly chopped
  • 4 each jalapeños sliced
  • 1 tbsp cumin ground
  • 1 tbsp paprika smoked
  • 2 tbsp honey
  • 4 ounces hot sauce
  • 8 ounces tomato juice
  • 2 pounds skirt steak, cleaned and trimmed of fat, cut into 6-inch pieces
  • kosher salt to taste
  • black pepper, fresh ground to taste
  • Lime marinated onions
  • 1 each red onion, thinly sliced
  • 1 bunch cilantro rough chopped (including stems)
  • 1 bunch scallions thinly sliced
  • 3 each limes zest and juiced
  • jalapeños fresh, sliced as needed
  • Aged blue cheese crumbles as needed
  • grape or cherry tomatoes thinly sliced as needed
  • Avocados From Mexico fresh as needed


  1. Divide tortilla chips among 4 or 6 oven-safe platters (depending on size of nacho portion that you wish to serve)
  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 blue cheese evenly over tortilla chips. Add sliced fresh jalapeños and tomatoes evenly across the tortilla chips.
  5. Add the lime marinated red onions evenly across the tortilla chips
  6. Place platters in a 400° oven for 4-5 minutes or until blue 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
  9. Heat a 10-inch skillet over medium heat, add the oil and heat until smoking Add the sliced onions, chopped garlic, jalapeños, cumin and smoked paprika and sauté for 3-4 minutes.
  10. Add the honey, hot sauce and tomato juice, bring to boil. Cook for 3-4 minutes and remove from heat.
  11. Transfer the marinade to a blender (or use a stick blender in the pot) and pulse until smooth.
  12. Allow the marinade to cool to room temperature and then place in refrigerator until chilled.
  13. Once marinade is chilled, place prepared steak slices into half of the marinade. You will use the other half of the marinade as a salsa for the Steak House Nachos recipe build
  14. FAJITA STEAK – 2 Step recipe; marinate first, then cook
  15. Place the sliced skirt steaks into a sealable plastic zipper bag and add half of the chilled marinade, making sure to coat the steaks fully.
  16. Store the steaks in the refrigerator for at least 12 hours and up to 72 hours Prepare the Fajita Steak: When you are ready to grill the steak slices, carefully remove them from the marinade and grill them over extremely high heat, about 4-6 minutes on the first side, then turn and cook 3-4 minutes on the second side. Season them on the grill with salt and black pepper on the grill. Remove fajita steak slices from grill and place on a cutting board to rest for a couple of minutes
  17. In a medium sized bowl, mix together the thinly sliced red onion, cilantro, scallions, lime juice and lime zest. Reserve marinated onion mix for nacho recipe build
  18. Cut the steaks across the grain (very important!) into 1 – 1 1/2 inch slices, reserve for Steak House 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!

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