by: Gaby Dalkin
Cook Time
15 minutes
Prep Time
30 minutes
Yield
Serves 4-6
Total Time
15 minutes
Prep Time
30 minutes
Yield
Serves 4-6
summary
It always surprises people when I tell them that steak can be the ideal cut of meat when it comes to feeding a big group. Cuts like skirt steak, flank steak and hanger steak are best served sliced, so you’re getting more mileage from one steak, plus they’re inexpensive and really versatile. Just don’t forget to use my patented No Naked Chip™ technique to coat each and every one of these grilled nachos with chipotle-crusted steak with plenty of Monterey jack cheese.
ingredients
- ½ pound skirt or flank steak
- 1 teaspoon chipotle powder, divided
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice, divided and zest reserved
- 2 ears corn, husked
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped chives
- 16 large homemade corn tortilla chips (as flat as you can make them), salted
- 1 cup salsa verde
- 2 cups Monterey jack cheese, freshly shredded
- Guacamole, on the side
directions
- Preheat a grill pan or outdoor grill to medium-high heat.
- Season steak on both sides with ½ teaspoon chipotle powder, salt and pepper. Whisk 1½ tablespoons olive oil and 1 tablespoon lime juice in an 11-by-7-inch glass dish. Add steak and turn to coat. Marinate for 30 minutes.
- Meanwhile, brush corn with 1 tablespoon olive oil and season with salt and pepper. Grill corn until slightly charred, turning occasionally, about 7 minutes. Cut the corn from the cob and transfer the kernels to a bowl. Stir in cilantro, chives, lime zest, and remaining ½ teaspoon chipotle powder, ½ tablespoon olive oil and 1 tablespoon lime juice. Season corn with additional salt and pepper to taste.
- Grill marinated steak to desired doneness, about 2½ minutes per side for medium skirt steak, 4–5 minutes per side for medium flank steak. Transfer grilled steak to a cutting board and let rest for 5 minutes.
- With a sharp knife, slice the steak across the grain and chop into small, bite-sized pieces.
- On a sheet pan, arrange the freshly made tortilla chips in an even layer. Add a spoonful of salsa verde on top of each chip, followed by an aggressive amount of shredded Monterey jack cheese, the chopped grilled steak and the corn mixture.
- Transfer the sheet pan to the grill over indirect heat, cover and bake for 5–10 minutes until the cheese is fully melted. Remove the grilled nachos from the grill and serve with guacamole.
