Carne asada nachos
Messy carne asada nachos with ALL the toppings - invite your friends over and share if you're feeling generous, but if not and you want them all for yourself, I certainly won't judge
Servings: 2 generously
Ingredients
- 1 large flank steak
- 2 tbsp olive oil
- Juice of 1 lemon
- Juice of 1 lime
- 3 cloves of garlic finely chopped
- 1 tsp ground cumin
- 1 large handful fresh coriander stems and leaves roughly chopped
- Sea salt and freshly ground black pepper
- 200 g tortilla chips
Optional toppings
- Guacamole
- Pico de gallo
- Cheese choose from easy-to-melt Cheddar, or try feta or queso asadero
- Pickled shallots
- Sour cream
- Salsa I bought a jar of Old El Paso
- Sliced jalapenos
Instructions
- First, make the marinade. Grab a baking dish – maybe the dish you bake roast potatoes in – and add the oil, citrus juices, garlic, coriander and cumin. Mix it all together, add salt and pepper to taste, then dunk in your steak. Turn it over a couple of times to make sure each side is covered in chopped garlic and coriander, wrestle it around a bit, give it a massage if you want, then submerge it in the marinade. Leave it for an hour as you make your chosen toppings.
- When you are ready to fry your steak, preheat the oven to 190°C/170°C fan/375°F. Scatter your tortilla chips onto a big baking tray, then when the oven is hot, pop them inside for up to 5 minutes until lovely and crispy.
- Meanwhile, heat a frying pan, skillet or griddle over high heat. Once it’s hot and almost smoking, chuck in your marinated steak. It will hiss and sizzle immediately. For a medium pink centre, cook it for roughly 1 minute and 30 seconds on each side. Don’t move it around too much as you want the outside to char a bit.
- Remove it from the pan and set it on a chopping board to rest for up to 5 minutes. Slice it into strips then scatter them over the tortilla chips, along with all it’s delicious meaty juice. Sprinkle some cheese on top then slide the tray back into the oven for a couple of minutes so the cheese can melt and become stringy.
- Garnish with all your favourite toppings, then grab some kitchen paper as this will get messy, sit down and devour.