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Cheesy Nachos with Steak and Black Beans

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Ingredients

Paste

1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon pure chile powder
1 teaspoon packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1 1/2 pounds skirt steak,1/2 to 3/4 inch thick, trimmed of excess surface fat, cut with the grain into 12-inch- long pieces
1 bag (12 ounces) tortilla chips
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded sharp cheddar cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)
Tomato-Avocado Salsa

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Directions

In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.
Layer half of the tortilla chips, steak, black beans, and cheddar and Monterey Jack cheeses on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.

Print Recipe

Cheesy Nachos with Steak and Black Beans

prep 9-11 min

cook 30 min

servings 12-15

Ingredients

Paste

1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon pure chile powder
1 teaspoon packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cumin
1 1/2 pounds skirt steak,1/2 to 3/4 inch thick, trimmed of excess surface fat, cut with the grain into 12-inch- long pieces
1 bag (12 ounces) tortilla chips
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded sharp cheddar cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)
Tomato-Avocado Salsa

Directions

In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.
Layer half of the tortilla chips, steak, black beans, and cheddar and Monterey Jack cheeses on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.

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