Chef Marty Larkin shares his recipe for Gridiron Steak Nachos. These are perfect for the next big game or tailgate!
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345 per serving
- 1/2 pounds iron steaks or skirt steak
- 1 bottle (12 ounces) citrus-based meat marinade
- 3/4 cup Mashed Refried Beans
- 5 Tostada Shells
- 1 cup Shredded Iceberg Lettuce
- 1/2 cup Sour Cream
- 1/2 cup Pico de Gallo
- 1/2 cup Jalapenos, chopped and drained
- 1/2 cup Guacamole
The night before you want to make this dish, combine steak with marinade and refrigerate overnight, turning regularly.
Remove meat from marinade and discard marinade. Grill to desired degree of completion, and then cut into 20 cubes. Thinly and evenly spread beans over tostada shells. Divide cheese over shells. Set tostada shells on a cookie sheet and set under broiler just until cheese melts, 30 to 60 seconds. Remove from heat then cut each tostada shell into four even wedges using a pizza cutter. Set tostada pieces around the rim of a large serving platter, topping each piece with a cube of the meat. Be sure to set meat on tostada pieces with grill marks facing up. In the center of the platter set lettuce, sour cream, pico de gallo, jalapeos and guacamole.