Indulge in these hearty steak nachos, topped with savory beans, melted cheese, and fresh garnishes for a perfect appetizer or snack.
Ingredients
1 pound steak
to taste none salt
to taste none black pepper
a drizzle none oil
as needed none water
1 medium onion
1 tablespoon bacon fat
1 teaspoon oregano
1 can pinto beans
1 bag tortilla chips
2 cups shredded cheese
1 medium tomatoes
1 medium avocado
1 medium jalapeño
to taste none sour cream
to garnish none cilantro
Method
Season the steak well with salt and pepper on both sides. Heat a splash of oil in a skillet over medium-high heat and sear the steak for about 6 minutes on each side, or until it reaches a medium doneness of 135-140°F (60-63°C). Transfer the cooked steak to a bowl to rest.
Deglaze the skillet with a little water, scraping up the delicious browned bits. Pour this flavorful liquid over the resting steak and let it cool down.
Once the steak has cooled, slice it into thick strips about 1/2 inch wide, then cut these into thinner pieces against the grain. Return the chopped steak to the bowl and mix in the pan drippings for added flavor.
In a pot, melt some bacon fat over medium heat. Add chopped onion with a pinch of salt and sauté until softened, about 5-6 minutes. Stir in oregano and pinto beans along with a splash of water, bringing it to a simmer. Cook for an additional 5 minutes until the onions are tender, then reduce the heat to low.
Use a potato masher to mash the beans to your preferred consistency, adding more liquid as needed. Season with extra salt to taste and remove from heat.
Preheat your oven to 450°F (230°C).
Layer tortilla chips in a heat-safe dish, stacking them 2-3 layers deep. You may need to use more than one dish. Spread the prepared bean mixture over the chips, followed by the steak. Top generously with shredded cheese.
Bake the nachos in the preheated oven until the cheese is melted and slightly golden, approximately 10 minutes.
After removing from the oven, add fresh toppings like diced tomatoes, sliced avocado, onions, and jalapeños. Drizzle with sour cream and garnish with freshly chopped cilantro.
