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Skirt Steak Nachos Taste Test



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


Prepare yourself for this tasty dish! These nachos are crispy, savory, and fresh. I don't usually add corn to my nachos but it provided a sweet note that paired well with the tanginess of the green chilis. The cilantro brought a light addition to the dish, while the steak was hearty and satisfying. Overall, these are some tasty at home nachos.


Skirt Steak Nachos
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Makes 12 Servings

Preparation Time: 25 minutes

Cook Time: 20 minutes


Ingredients:

*1 skirt steak, flank steak or flap steak

*2 tablespoons lime juice

*Salt and pepper, to taste

*2 tablespoons lime juice

*1/2 cup Cilantro

*1 dollop sour cream

*15 ounces black beans

*16 ounces canned corn, washed

*4.5 ounces canned green chiles

*2 1/2 cups Monterey Jack cheese

*1 bag tortilla chips

*Salt and pepper, to taste


Preparation:

*Season the outside of your steak with lime juice, salt and pepper.

*Preheat grill to 400F for direct grilling.

*Place steaks on the grill and let them cook, 3-4 minutes per side, or until internal temperature reaches 120 degrees F (medium rare). (my steak was quite thick and took about 10 minutes to cook, so just keep monitoring it.)

*While steaks are cooking, layer the inside of an oven suitable platter with tortilla chips, then add black beans, corn, green chiles and cheese.

*Turn oven to broil on low and place platter in middle of oven until cheese is melted.

*Repeat these layers 2-3 times.

*Once the steaks are cooked, pull them off the grill and let them rest, 10 minutes.

*Slice up steak. Add steak, lime juice, cilantro, and sour cream to the top of your nachos.


Recipe and Taste Tester - Alina Gersib

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