Tuesday, March 13, 2012

Fajita Nachos

Oh boy was this flank steak delicious! An incredible marinade from my new favorite cooking blog, The Pioneer Woman. Check her out, she's got some amazing recipes!!

So, back to this marinade....talk about fantastic! I bought a 2 lb piece of meat and had plenty of left overs. I used half the meat to make these yummy nachos and the rest I fed to my children who promptly gobbled it all up! I won't lie, the steak is pretty spicy (my kids are known for eating spicy salsa and guacamole without blinking an eye- started 'em young), but, it's that kick that makes it so good! I loved these nachos, but, I will use this marinade again and again to make fajitas or just eat the steak on its own with a baked potato and green salad.
Here is The Pioneer Woman's recipe:

Flank steak marinade:
  • 1 whole Flank Steak (1 to 2 pounds)
  • 1/3 cup Olive Oil
  • 2 whole Limes, Juiced
  • 4 whole Canned Chipotle Peppers, With A Little Sauce
  • 4 cloves Garlic, Peeled
  • 1 whole Handful Of Cilantro

  • 2 whole Yellow Onion, thinly sliced
  • 2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
  • Olive Oil, For Frying
  • Sturdy Tortilla Chips
  • 8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
  • Guacamole
  • Salsa
  • Sour Cream
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.

When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.

Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.

Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute---just long enough to heat up the meat and peppers (but not cook the meat all the way through.)
 Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream.

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