Recipe courtesy of Kate Heyhoe
Chile-Rubbed Sirloin and Green Chile Nachos
- Level: Easy
- Yield: 1 tray
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 269
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 53
- Sodium
- 288
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
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.