Cheesy Nachos With Steak and Black Beans
Cheesy Nachos With Steak and Black Beans
Serves 6 to 8; 12 to 15 as an appetizer. Recipe is from “Weber’s Time to Grill” by Jamie Purviance e_SCrt 2011, Weber-Stephen Products LLC. Used with permission. About one-third of U.S. grill owners fire up their grills on Super Bowl Sunday, according to the 23rd annual Weber GrillWatch Survey.
Paste:
1 tbl. extra-virgin olive oil
1 tbl. minced garlic
1 tsp. pure chili powder
1 tsp. packed brown sugar
½ tsp. kosher salt
½ tsp. chipotle chili powder
¼ tsp. ground cumin
1½ lbs. skirt steak, ½- to ¾-inch thick, trimmed of excess surface fat, cut into foot-long pieces
Salsa:
2 ripe Hass avocados, diced
3 ripe plum tomatoes, diced
1⁄3 cup minced red onion
1⁄3 cup finely chopped fresh cilantro leaves
2 to 3 pickled jalapeño chili peppers, minced
3 tbls. fresh lime juice
1. tbl. minced garlic
Kosher salt
1 (12-oz.) bag tortilla chips
1 (15-oz.) can black beans, rinsed
2 cups (8 ozs.) grated sharp cheddar cheese
2 cups (8 ozs.) grated Monterrey Jack cheese
1. In a small bowl mix the paste ingredients. Spread the paste on both sides of each steak. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
2. In a medium bowl combine the salsa ingredients and then season with salt. To fully incorporate the flavors, let the salsa sit at room temperature for about 30 minutes.
3. Prepare the grill for direct cooking over high heat (450 degrees to 550 degrees).
4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steak into bite-sized pieces.
5. Working in two batches, layer tortilla chips, steak, black beans, and cheese on a large sheet pan. Place the sheet pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa.