-
Churrasco Skirt Steak Nachos
Prep: 10 min Cook: 16-20 min Servings: 2by Robyn Medlin45 recipes>Churrasco is a great thin sliced meat that is best served cooked medium rare so it doesn’t get tough. As it is tailgating season, skirt steak nachos are a quick, tasty way to serve a crowd without a lot of cook time. Ingredients
- 2 aluminum pie pans or another shallow grill friendly dish
- Nachos, 3/4 large bag
- 1lb skirt steak (or more)
- Cheese- sliced- I used a package of shredded “Mexican” cheeses
- 1 can of seasoned black beans
- 2 jalapenos
- Cilantro
- Optional ingredients:
- Tomatoes and onions, for the grill
- Arugula
- Salsa
- Sour cream
- Hot sauce
Directions
- Drizzle skirt steak in olive oil, add lots of salt and peppper.
- Grill the skirt steak on direct heat, no more than 8 minutes. You do not want to overcook the skirt steak (and remember that the meat will continue to cook after it is taken off the grill).
- At the same time, grill your jalapenos, tomatoes and onion slices.
- In a grill safe pot or pan, add the beans and cook on the grill. Let all of these cook as the meat cooks.
- By this time, you may have taken the meat off the grill. Take it off, tent it with foil, and let it rest until everything else is ready.
- Use 2 aluminum pie pans or another grill friendly shallow dish (in a pinch, doubled-up aluminum foil could be used) and spray it with non stick spray.
- Add your chips and divide the cheese between the two plates. The more cheese the better.
- Put the dish of nachos on the grill on indirect heat and let it heat until all the cheese has melted (8-10 minutes approx).
- Pull veggies, nachos and beans off the grill. Chop the veggies and skirt steak and put them on the nachos. Next, smother them in the beans and add chopped cilantro.
- Add all your favorite toppings! I added sour cream, hot sauce and more salsa!
Useful Links
Similar Recipes
Leave a review or comment