Chile-Rubbed Sirloin and Green Chile Nachos

The inspiration for these ultra-macho nachos comes from a diner in Sante Fe, New Mexico, where I was served an enormous platter of charcoal[ grilled steak blanketed with fire-roasted green chiles and sharp cheese. Now I make the same dish at home, cooking up enough steak for leftovers to enjoy as nachos the next day.]

Total Time:
20 min
5 min
15 min

1 tray

  • Green Chile Nachos:
  • 4 to 5 ounces corn tortilla chips
  • 8 ounces shredded Monterey jack (about 3 cups)
  • 1/2 cup canned roasted green chilies, or 2 roasted and peeled green chiles, diced
  • 1 recipe Chile-Rubbed Sirloin, diced, recipe follows
  • 3 ounces shredded 4 or 6 Italian blend cheese(about 1 cup)
  • Avocado Crema, recipe follows
  • Finely sliced lettuce and chopped onion, for garnish
  • Chile-Rubbed Sirloin:
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red chile
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground black pepper
  • 3/4 pound sirloin steak
  • 1 teaspoon olive oil
  • 1 teaspoon soy sauce (recommended: Kikkoman)
  • Avocado Crema:
  • 1 ripe avocado, peeled and pit removed
  • 1/2 cup buttermilk
  • 3 tablespoons lime juice (from about 1 1/2 limes)
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
Green Chile Nachos:
  • Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.

  • Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.

  • Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.

  • Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.

Chile-Rubbed Sirloin:
  • In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes.

  • Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 3 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing.

  • Yield: 1 steak

  • Prep Time: 5 minutes

  • Cook Time: 35 minutes

  • Ease of Preparation: easy

Avocado Crema:
  • Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated.

  • Yield: 1 1/3 cup

  • Prep Time: 5 minutes

  • Cook Time: 5 minutes

  • Easy of preparation: easy

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