Super Deluxe Steak Nachos


  • 1 tablespoon vegetable oil
  • 1 (1 1/2-pound) skirt steak or flap steak
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground dried chipotle pepper
  • 2 tablespoons bacon fat
  • 1yellow onion, diced
  • 1 teaspoon salt, divided
  • ½ teaspoon dried oregano
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 1 ½ cups water or chicken broth, plus more as needed
  • 1 (14 ounce) bag corn tortilla chips
  • 12 ounces shredded Cheddar cheese
  • 12 ounces shredded Monterey Jack cheese
  • 1avocado – peeled, pitted and diced
  • ½ cup chopped white onion, or to taste
  • 2ripe tomato, chopped, or more to taste
  • 1jalapeno pepper, seeded and minced
  • ½ cup sour cream, for topping
  • ½ cup chopped fresh cilantro
  • Directions

  • Step 1

    Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.


  • Step 2

    Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.

  • Step 3

    When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.

  • Step 4

    Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.

  • Step 5

    Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.

  • Step 6

    Preheat oven to 450 degrees F (230 degrees C).

  • Step 7

    Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.

  • Step 8

    Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.

  • Step 9

    Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

  • Cook's Note:

    For best flavor, toss the diced avocado with a bit of lemon juice and salt before adding.

    Broiling Option: When you assemble the nachos, if the beans are still hot and the steak isn’t too cold, you can broil the nachos until cheese is melted and edges are brown, 2 to 3 minutes.

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