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AMERICAN KOBE BEEF NACHOS




Source of Recipe


Yarrow Bay Grill's Vicky McCaffree


List of Ingredients




* 2 pounds American Kobe beef skirt steak
* 2 tablespoons dried chili powder
* 2 teaspoons minced garlic
* 2 tablespoons olive oil
* 1 large bag corn tortilla chips
* 1 cup grated pepper jack cheese
* 1 cup grated chipotle cheddar cheese (or white cheddar)
* 1/2 cup crumbled ranchero cheese
* 1/4 cup pickled jalapeños
* 1 cup diced white onions
* 1/2 cup chopped cilantro
* Accompaniments:
* 1 pint sour cream
* Salsa Verde
* Salsa Fresca
* Roasted Tomato Salsa
* Guacamole


Recipe



To prepare beef, trim any excess fat from the skirt steak. Make a paste with chili powder, garlic and olive oil. Rub on the steak. Let marinate for at least 2 to 3 hours or overnight. Preheat grill or a large saute pan over medium-high heat. Cook the meat for about 2 minutes on each side, or until desired degree of doneness.

Transfer meat to a cutting board. Slice into thin strips and then into small dice. Mix the cooked meat with the white onions in a bowl.

Preheat oven to 350 degrees.

To assemble the nachos: Place a layer of chips on an ovenproof platter. Add a layer of beef. Sprinkle with pepper jack and chipotle cheddar cheeses. Add another layer of chips, beef and cheese. Put platter in oven and bake until cheese is melted and the chips are lightly browned, 5 to 10 minutes.

Remove from oven. Sprinkle with crumbled ranchero cheese, cilantro and pickled jalapeños. Serve the accompaniments on the side.