Welcome back to Rocking It in the Kitchen! Today I am super excited to share with you an insanely delicious recipe from my daughter Jessica. She has her own cooking blog Kitchen Belleicious and if you haven’t checked it out yet you will want to after you see this recipe. I don’t necessarily have a favorite team in the big Super Bowl game this weekend, but I do have a great recipe for your party that will make you a winner with your gathering– regardless of what the scoreboard says. Let’s get to it!

Loaded Steak Nachos

Ingredients:

For the Marinade:
24 ounces Strip Steak
3 limes, juiced
4 tsp minced garlic
1 small can of chipotle peppers in adobe sauce
1/4 cup olive oil
1/8 cup of red wine vinegar
1 1/2 tsp each of salt, pepper and chili powder
1 tsp each of cumin, oregano and red pepper flakes
2 TBSP chopped parsley
2 handfuls of cilantro ( about 4 TBSP chopped cilantro)
For the Nachos:
2 onions thinly sliced
2 bell peppers thinly sliced
3 or 4 Roma tomatoes diced or 1 can of diced tomatoes
Favorite corn tortilla chips
2 avocados
1 lime, juiced
1 cup each of pepper jack cheese, cheddar cheese and
your favorite salsa
*1 can of seasoned re-fried beans is optional
*sour cream is optional

Directions:

Combine of the marinade ingredients (except the steak of course) in a large blender or food processor. Blend until combined. Place the steak in a large ziploc bag and pour the marinade in the bag. Gently turn and rub the steak around the marinade until the steak is evenly coated on all sides:) Refrigerate for 6-8 hours.
Meanwhile, cook your onions and bell pepper in 2 TBSP of olive oil over medium to high heat for 5-7 minutes until nice and tender and slightly charred on the ends. Set aside.
Heat an outdoor grill or an indoor grill pan or skillet. Add 1 TBSP of olive oil to the skillet or grill pan and grill the steak at 350 for 5 minutes on each side (longer depending on the thickness of your steak) Remove steak from grill and allow to rest for 5 minutes before cutting. Cut against the grain into small thin strips that are then cut in half (about 1 1/2 inch wide)
Arrange tortilla chips on a cookie sheet or ovenproof dish/platter. Sprinkle with 1/2 the cheese, then dab with re-fried beans, sauteed onions and peppers, diced tomatoes, avocado slices, salsa and then the steak. Top it with the remaining cheese and a squeeze of the lime juice. Place in the oven until the cheese melts. Serve immediately with salsa and sour cream. You may or may not need to use all of the meat. If you have leftovers by all means make some quesadillas or fajitas:)