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Chile-Rubbed Sirloin & Green Chile Nacho




Source of Recipe


the web


List of Ingredients




4 to 5 ounces tortilla chips
1 recipe diced cooked Chile-Rubbed Sirloin Steak (see below)
2 cups shredded Monterey Jack cheese (about 8 ounces)
1 cup shredded 4- or 6-Cheese Italian Blend
2 fire-roasted and peeled green chiles (see the book),
or 1/2 cup diced canned roasted green chiles
Avocado Crema to taste (see the book)
Chipotle Mayonnaise to taste (see the book)
Optional garnish: finely sliced lettuce and chopped onion



Recipe



1. Heat 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.

2. Arrange the chips on a 12x18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack cheese, followed in order by the chiles, beef, and Italian Blend cheese. Bake 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 desired, garnish with lettuce and onions.

Chile-Rubbed Sirloin

Makes 1 steak

This recipe is scaled for a single steak, which when diced is enough for one tray of nachos. But don't be shy about grilling up several steaks as their own dinner entr�e (increasing the recipe ingredients accordingly), and saving enough meat to adorn nachos the following day.

Seasoning Mix (per steak)

1/2 teaspoon salt
1/4 teaspoon ground red chiles
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper

Ingredients

3/4 pound sirloin steak
1 teaspoon olive oil
1 teaspoon soy sauce, preferably Kikkoman

1. In a small bowl, combine the ingredients for the Seasoning Mix. Rub the steak all over with the seasoning mix. Let rest at room temperature 15 minutes.

2. 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. Let rest for 10 minutes before slicing or dicing.