The allure of nachos lies in their ability to satisfy our cravings, particularly when accompanied by a tangy homemade salsa or pico de gallo. For those who share a passion for Tex-Mex cuisine, seared steak nachos offer an unparalleled culinary experience. A medley of flavors and textures unfold with each bite, courtesy of the array of toppings that can be applied, including succulent steak and various types of chilies, which collectively provide a delightful spicy kick. The combination of these elements with tomatillo serrano salsa creates a truly mouthwatering encounter.
Steak nachos are every bit as impressive as they sound. A stack of corn chips is elevated by the addition of savory steak, creamy avocado, and homemade salsa, accompanied by an assortment of vegetables that ensure each morsel bursts with flavor. For those who relish comfort food, there’s a wealth of options to explore, including cowboy sliders paired with air fryer onion rings and the equally impressive tilapia Baja nachos.
How to Make Seared Steak Nachos
To begin, halve the tomatoes and tomatillos, then slice the chillies. Next, dice half the onion and slice the other half, while roughly chopping the cilantro and juicing the citrus. Additionally, dice the avocado and cheese for later use. Following this, you can start preparing the homemade salsa. Start by heating some oil in a skillet over medium-high heat and sautéing the tomatillos along with the chillies. Flip them over, then add the onions, tomatoes, and garlic to the pan, cooking until they’re tender. Once cooked, transfer the vegetables into a blender or food processor along with the citrus juices, oil, salt, pepper, cumin, and some of the cilantro. Pulse until smooth, ensuring the desired consistency is achieved. Next, take the steak and toss it with some of the prepared salsa, adding more oil to the skillet before searing the steak for a couple of minutes. To assemble the dish, add chips to a baking dish, followed by shredded cheese, some of the steak mixture, and finally, top with the remaining tomatillo serrano salsa and pico de gallo. Repeat this process until all ingredients have been used, then broil the seared steak nachos for a few minutes or until the cheese melts. To finish, add avocado and lettuce, along with the rest of the sauce, sour cream, and reserved cilantro. Serve hot and enjoy!
Tweaks and Variations
Feel free to get creative with your nacho toppings, as there are countless combinations to explore! To streamline prep time, consider using pre-made salsa and cooked, seasoned steak for your seared steak nachos. If you prefer a milder or spicier flavor, adjust the level of heat by omitting or substituting chillies. The type of cheese is also entirely up to personal preference, although spicy options can complement other toppings nicely. Alternatively, swap the steak for pulled chicken breast or pork, and experiment with different salsas if you don’t fancy tomatillo serrano salsa.
What to Serve with Steak Nachos
When serving this steak nachos recipe as a standalone meal, it’s wise to supplement with some complementary dishes. I recommend pairing it with a savory rice dish, a flavorful black bean or refried bean option, or even a Mexican-inspired vegetable soup. If you want to stay within the comfort food realm, consider adding some Mexican street corn, jalapeno cornbread, or tender beef to round out the meal.
Mexican Steak Nachos FAQs
While it’s possible to prepare individual components of seared steak nachos ahead of time, I wouldn’t recommend assembling or cooking the entire dish beforehand, as this can result in soggy chips. However, you can make the salsa ahead of time, cook the steak, and store these elements separately to reduce your workload later on. When it comes to oven-baked nachos, a good rule of thumb is to check them every 3-6 minutes, depending on your oven’s temperature and the distance between the heat source and the nachos themselves. It’s essential to keep an eye on them to avoid burning. Tomatillos, also known as husk tomatoes, are a fruit native to Mexico, characterized by their green color and slightly sweet, tomato-like flavor. They’re often used in salsa recipes and are a staple ingredient in many Mexican dishes.
Seared Steak Nachos with Tomatillo Serrano Salsa Recipe
Seared Steak Nachos with Tomatillo Serrano Salsa
For those who adore the bold flavors of Tex-Mex cuisine, these seared steak nachos are a game-changer. The combination of tender steak, rich chillies, and an array of savory toppings is a match made in heaven. And to take it to the next level, we’re talking about a delicious tomatillo serrano salsa that will leave you craving more. With only 30 minutes of prep time from start to finish, these Mexican steak nachos are perfect for a quick and satisfying meal or snack. You can expect 7 generous servings from this recipe.
Instructions
To begin, preheat your oven and skillet. Set the broiler to high heat. Next, heat a cast-iron skillet over medium-high heat. While that’s heating up, prepare your ingredients. Cut the tomatillos in half, slice the Serrano and red Chile peppers into thin strips (seed them for less heat, but we recommend leaving the seeds in and adding more garlic cloves to balance the spicy flavor). Dice 1/2 of the white onion and thinly slice the remaining half. Cut the grape tomatoes in half and chop cilantro. Juice the orange and limes into a small bowl. Shred the cheese into a bowl, dice the avocado, and refrigerate until you’re ready to serve.Now it’s time to prepare your salsa. Once the skillet is hot, add a dash of olive oil and swirl it around to prevent sticking. Add the tomatillos (with the cut side up) and sliced peppers to the pan. Cook for 6 minutes, allowing the skin of the tomatillos and chile peppers to slightly char. If desired, add a pinch of salt and pepper.Next, turn the tomatillos and peppers over, then add the diced onions, tomatoes, and garlic cloves. Cook for an additional 4 minutes. Use a slotted spoon to remove the ingredients from the skillet and add them to a food processor or blender. Keep the skillet over heat.Add the orange and lime juice, 1 tablespoon olive oil, salt, pepper, cumin seeds, and 2 tablespoons of chopped cilantro to the food processor. Puree until smooth. Remove 2 tablespoons of salsa and set it aside for the steak.In a bowl, toss cubed steak with 2 tablespoons of the salsa. Pour another swirl of olive oil into the skillet, add the cubed steak, and sear for 2 minutes. Don’t overcook the steak; it will finish coming to temperature in the oven, which helps keep it tender.Remove the steak from heat and set it aside on a plate or cutting board. Add a handful of chips to a large baking sheet, just enough to cover the bottom. Top with a thin layer of shredded cheese, 1/3 of the steak, and a couple spoonfuls of salsa and pico de Gallo. Repeat the layering process: chips, cheese, steak, salsa, and pico. Don’t be afraid to pile it high; the goal is for each chip to have a bit of something on it rather than fighting over the cheesy top layer.Place the nachos into the oven under the broiler and cook for 3 minutes. The cheese will melt quickly, so be sure to watch to prevent any burning. Top with shredded lettuce and avocado, drizzle with sour cream and remaining sauce, and garnish with cilantro.