Cheesy Nachos with Steak and Black Beans

INGREDIENTS

PASTE

• 1 tablespoon extra-virgin olive oil EXTRA-VIRGIN OLIVE OIL
• 1 tablespoon minced garlic MINCED GARLIC
• 1 teaspoon ancho chile powder ANCHO CHILE POWDER
• 1 teaspoon packed light sugar PACKED LIGHT SUGAR
• ½ teaspoon kosher salt KOSHER SALT
• ½ teaspoon chipotle chile powder CHIPOTLE CHILE POWDER
• ¼ teaspoon ground cumin GROUND CUMIN

• 1¼ pound skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 2 or 3 pieces SKIRT STEAK, ½ TO ¾ INCH THICK, TRIMMED OF EXCESS SURFACE FAT, CUT CROSSWISE INTO 2 OR 3 PIECES
• 1 bag (12 ounces) tortilla chips BAG (12 OUNCES) TORTILLA CHIPS
• 1 can (15 ounces) black beans, drained and rinsed CAN (15 OUNCES) BLACK BEANS, DRAINED AND RINSED
• 2 cups shredded sharp cheddar cheese SHREDDED SHARP CHEDDAR CHEESE
• 2 cups shredded Monterey Jack cheese SHREDDED MONTEREY JACK CHEESE
• 2 cups your favorite tomato salsa YOUR FAVORITE TOMATO SALSA
• 1 ripe Hass avocado, diced

Instructions

1. In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.
4. Layer half of the tortilla chips, steak, black beans, cheddar cheese, and Monterey Jack cheese on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. In a medium bowl combine the salsa and avocado. Remove the nachos from the grill. Serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.

Originally posted by Weber.

Posted January 13, 2022