Super Deluxe Steak Nachos
Ingredients: Flap steak (or skirt steak), Salt, Freshly ground black pepper, Chipotle, Vegetable oil · 60 min cook time · 800kcal · $26.72
Ingredients
1.5pound Flap steak (or skirt steak), 1pinch Salt, 1pinch Freshly ground black pepper, 1pinch Chipotle, 2tablespoons Vegetable oil, 0.5cup Water, 2tablespoons Lard (or rendered bacon fat), 1medium Onion, 0.5teaspoon Dry oregano, 1can Canned pinto beans, 1bag Corn tortilla chips, 1cup Sharp cheddar cheese, 1cup Monterey Jack cheese
Instructions
1. Season the flap steak (or skirt steak) on both sides with salt, freshly ground black pepper, and chipotle.
2. Cook the seasoned steak in a little vegetable oil over medium-high heat for about 6 minutes per side, until it reaches a medium doneness (internal temperature around 135°F).
3. Remove the cooked steak to a bowl to rest. Turn off the heat and add a splash of water to the pan to deglaze, scraping up all the fond from the bottom.
4. Pour the deglazing liquid over the resting steak and let it cool completely to room temperature or cold before dicing.
5. Once cooled, slice the steak with the grain into thick pieces, then cut those into thinner strips. Finally, dice against the grain into small pieces.
6. Return the diced beef to the bowl and toss with the pan drippings recovered from deglazing.
7. Melt a couple of tablespoons of lard (or rendered bacon fat) over medium heat. Add finely diced onion and a pinch of salt, cooking for 5-6 minutes until softened, sweetened, and translucent.
8. Add a pinch of dry oregano (or epazote if available) to the onions and cook for a few seconds.
9. Add drained and rinsed canned pinto beans and a splash of water. Stir and bring to a simmer, cooking for about 5 minutes to ensure onions are soft.
10. Turn the heat to low and smash the beans with a potato masher to your desired consistency (chunky, smooth, or in between).
11. Add water to the mashed beans until they reach a loose enough texture to spoon over nachos. Season with salt, tasting and adding more as needed.
12. Arrange corn tortilla chips in a heat-proof pan, about two to three chips deep.
13. Spoon a desired amount of refried beans over the chips.
14. Scatter a generous handful of the diced steak over the beans.
15. Top with grated cheese, using a classic blend of 50% sharp cheddar and 50% Monterey Jack, or all cheddar if preferred.
Source: Watch the original video