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.
Provided by Food Network
Categories appetizer
Time 20m
Yield 1 tray
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
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