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Prep Time: 30 minutes
Cook Time: 10 minutes
A delicious twist on the classic nachos, our version incorporates the traditional ingredients for fajitas: grilled skirt steak, bell peppers and onions. This hearty appetizer is cooked entirely on a backyard grill.
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For the steak:
- 2 Tbs. olive oil
- 1/4 cup minced yellow onion
- 1 garlic clove, minced
- 1 1/2 Tbs. rice wine vinegar
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 tsp. freshly ground pepper
- 1 lb. skirt steak
- Salt, to taste
- 1 yellow onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 Tbs. olive oil
- Salt, to taste
- 1 1/2 bags (each 14 oz.) tortilla chips
- 3/4 lb. sharp cheddar cheese, shredded
- 3/4 lb. Monterey jack cheese, shredded
- 1 can (16 oz.) refried beans
- 1/2 cup pickled jalapeño slices
- 2 Tbs. minced fresh cilantro
- Salsa for serving
- Sour cream for serving
- Guacamole >
Wine PairingThis pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.
Directions:To prepare the steak, in a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper. Season the steak with salt and place in a sealable plastic bag. Pour the marinade into the bag and seal the bag. Let the steak stand at room temperature for 10 minutes or refrigerate for up to 2 hours.
Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
In a bowl, stir together the onion, bell pepper, olive oil and salt. Transfer to a mesh fry basket and set over the hottest part of the grill. Cook, stirring often, until the onion and pepper are tender, 10 to 12 minutes. Remove from the heat.
Remove the steak from the marinade and shake off the excess. Place the steak on the hottest part of the grill and cook, turning once, 3 to 4 minutes per side for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the steak across the grain into 1/4-inch strips.
To assemble the nachos, place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonfuls of refried beans on the cheese. Sprinkle one-fourth each of the steak, pepper-onion mixture and jalapeño slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
Place the grill tray over the center burners on the grill, close the lid and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
Remove the tray from the grill and top the nachos with cilantro. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.