Monday, February 3, 2014
This is a recipe that is more assembly than cooking. We were invited to a super bowl party and needed something appetizer like and suitable for the occasion. I had made these before (or some variant of them), so was able to recreate fairly easily. The nice thing is that there are some parts you can simply buy, and then just cook the bits that make a difference.
4 T spice rub (I used the same one I use for smoking brisket)
8 oz skirt steak
2T vegetable oil
1 medium yellow onion - diced
1 can refried beans
1/2 cup finely grated Mexican cheese mix
3 pickled jalapenos, sliced thinly (I used Goya brand).
35 Tostito "scoops"
24 hours ahead of time, rub the steak with the spice rub, wrap tightly with cling wrap and refrigerate. An hour before cooking, bring the steak out of the refrigerator, unwrap it, and rewrap into paper towels to dry out.
Saute the onions over just until the edges begin to brown. Remove the onions to a small bowl. Turn the heat up a bit, and add the skirt steak - making certain that the surface was dry.
Cook the meat for about 4 minutes each side - testing doneness as you go. It wants to be cooked to medium.
Once the meat is cooked, take off the heat and allow to rest. Meanwhile start assembling the nachos.
Into each scoop, place 2 pieces of onion, 1/2 tsp of refried beans.
When the meat has rested, cut it into 1/4" cubes. Place 2 cubes on top of the refried beans in each scoop. Ad a few strands of grated Mexican cheese. Top with a thinly sliced jalapeno round.
Bake in a 350F oven for 8 minutes - or until the cheese is properly melted.
Serve with drained salsa, sour cream and avocados on the side.