Tuesday, January 26, 2016

Super Deluxe Steak Nachos – Regular Nachos for the Big Game? I Don’t Think So.

I’m still trying to figure out how this video for super deluxe steak nachos ended up being over nine minutes long. I’ll blame the fact that I showed you how to do the steak and faux refried beans, but still, I always feel a little uneasy whenever we go past seven or eight minutes. Also, I don’t get overtime.

Be that as it may, this is one of my all time favorite party foods, and I’ve wanted to show you my version for a long time. As you may have heard, the Super Bowl is just a few weeks away, and this should get serious consideration when formulating your snack line-up.

Feel free to cook your meat medium-rare, or less, but as I mention in the video, I think medium works best if you’re using the recommended skirt steak, or flap meat. These cuts have a beautiful, beefy flavor, which, in my experience, is only maximized if cooked to a certain point.

Even though the meat is reheated when we melt the cheese, I still think medium is the way to go, and not just flavor-wise. I think the texture is better as well. These cuts are a little on the chewy side, which is accentuated if cooked rare. Having said that, whether you used raw, or completely well-done beef, you’re still going to be thrilled with the results. I still hope you give these super deluxe steak nachos a try soon. Enjoy!

Ingredients for about 3 of the same sized platters as I used:

For the steak:
1 tbsp vegetable oil
1 1/2 pounds skirt steak or flap steak (aka flap meat) seasoned on both sides with salt, freshly ground black pepper, and chipotle to taste
- cook to a medium (about 135 to 140 F. internal temp)

For the beans:
2 tablespoons bacon fat or lard
1 yellow onion, diced
1/2 teaspoon dried oregano
2 (15-oz) cans pinto beans, drained and rinsed
1 1/2 cups water or chicken broth, plus more as needed
1 teaspoon salt, or more to taste

You also need:
corn chips
12 ounces sharp cheddar
12 ounces Monterrey Jack
diced avocado (tossed in lemon juice and salt) 
diced white onion 
diced tomato 
finely diced jalapeño pepper 
sour cream 
freshly chopped cilantro 
* serve with hot sauce on the side, and lots of beer


rocknpunkdad said...

Oh man I want these right now!

Juan Kulas said...

Great recipe!

Are you diluting the sour cream so that you can squeeze bottle it over the nachos? If so, what are you using to dilute it?


Unknown said...

These would be much better if you did them "Texas Style" and spread each chip out on a parchment lined baking tray, and topped each nacho individually. Yes, it does take much more time, but the pay out with even distribution of toppings makes it worth wile, and no dry sad topping less chips at the bottom of the bowl.


Jim Spatz said...

Do i need to dilute sour cream before putting it into a squirt bottle? Thanks CJ.

Tyler Lucente said...

Chef John,

I love the longer Food Wishes videos! When I saw this one was 9 minutes I got excited because I love the detail you go into, it really does help! I've tried a few of your recipes this week and they have all been BANGIN'. Thanks again!

Brian said...

Agree! Texas style is the way to go.

Victoria said...

These look delicious! I will be making these! thanks Chef John!

Christopher Zilla said...

Do I have to use tortilla chips to make these nachos?

arwiv said...


Just apply some pressure...its sour cream not biscuit batter

Chris z

I enjoy your sarcasm

Greeter said...

I am really glad you went into the detail, especially about the steak.

Chef John said...

Most sour creams are thin enough to squeeze, but if not just add a little water!

Lillian Chung said...

Chef John, have you ever been to Burma Super Star in SF? Please show us your version of their chili lamb!

Donovan Bruno said...

Can you use chicken?
because my friend can't eat red meat

J6U said...

Hi Chef John!

Would the nachos still be super deluxe if I used pan roasted 5 spice pork loin?

bacharone said...

Made these tonight. They were a big hit!

Samuel Orf said...

I love the dish in the picture. The size and depth of it is perfect for the portion and presentation. Can anyone give me info on what the brand or even type of dish it is? Is it ceramic?

Thank you Chef John!

bacharone said...

It appears to me like a Le Crueset Braiser pan which is an iron skillet covered in porcelain coating. I have one and love it!

Anthony Pavlak said...

Trying this recipe now. My house is nearly uninhabitable now because of Chipotle smoke. I guess medium high isn't medium enough.

Stacy said...

This was really good. Made waaaay to much for two people, though. Next time, we'll cut the recipe in half.

theLosMan said...

Where did you get your enameled cast iron? Which brand is that? My girlfriend and I watch your videos every week and love them!

Chef John said...

its Le Creuset. thanks!