October 24, 2020

We LUV Nachos! They are the ultimate finger food to eat while watching games, catching up with friends and family or anytime you've got a hankering for a spicy snack. Created in the 1940s in Northern Mexico by Ignacio "Nacho" Anaya, this appetizer is the ultimate "OG" of Tex-Mex dishes.
Our steak n' potato version riffs on the classic recipe of chips, cheese and jalapénos while maintaining the integrity of the original. We like the way the crisp sliced potatoes make a hearty chip that hosts the flavorful steak and other toppings delivering a full flavor yum in each bite! 
Serves 2-4

 

SPECIAL EQUIPMENT

Medium Saucepan
Cast Iron Skillet
Cooking Sheet
Parchment Paper or Foil for easy clean up

 

INGREDIENTS

2 large or 4 medium russet baking potatoes, peeled 
1-2 tablespoons olive oil
1-2 teaspoons The Original Gourmet Seasoning
1 pound flap steak, room temperature
1-2 teaspoons Olé Olé Gourmet Seasoning
1 cup shredded cheese--try mozzarella, monterey jack or smoked cheddar

 

Toppings: 

½ cup diced fresh tomato
¼ - ½ cup greek yogurt---or sour cream or authentic crema
¼ -½ cup classic guacamole  
green or red onion, pickled jalapeno rings or Calipénos

salsa

(We add them all for triple the YUM!)

PREPARATION

Preheat the oven to 450º.

Put whole peeled potatoes in a large pot and cover with water to parboil.

Place pot on the stovetop and bring to a boil. Then, turn the heat off, cover the pot with a lid and let rest for 15 minutes. 

While the potatoes are cooking, prep the guacamole. Click here for our full recipe. And, season the steak on all sides with a generous sprinkle of Olé Olé seasoning and a drizzle of olive oil.

Set aside.

When the potatoes are fork tender, yet firm, they are done. Run them under cool water to stop the cooking process, then slice into ¼” rounds.

Arrange potato slices on a parchment paper covered cooking sheet and sprinkle with The Original seasoning then, drizzle with olive oil. Toss potatoes to coat completely.

Place in the oven and roast for about 10 minutes, then turn over and roast for another 10-15 minutes, until golden brown.

While the potatoes are finishing, cook the steak. Heat a skillet with a little oil until nearly smoking. Flap steak is best when served at about medium rare so it only takes a few minutes to cook. Depending on thickness, this will only take about 2-3 minutes per side. When steak is done, take it out of the pan and let it rest for approximately 10 minutes. After meat has rested, slice across the grain into ½” strips and then into bite size cubes.

When potatoes are cooked to a golden brown, remove them from the oven and arrange the slices in an overlapping flower petal pattern lining the bottom of a cast iron skillet.

Turn on the broiler.

Next, sprinkle cheese on the potatoes. Then add a layer of steak and cover with the remaining cheese. Put the skillet in the oven and broil for 3-5 minutes until the cheese is melted and browned.

Remove the skillet from the oven and add toppings, starting with chopped tomatoes, onions and jalapenos, then drizzle with salsa and add the scoops of crema and guacamole. Serve with cold beers or our refreshing Zeeladas for extra zing!

Enjoy!!!

 

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©2020 Sleepers Gourmet





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