Steak & Cheese Nachos with Chile Verde Sals
Transform your nacho game with this mouthwatering recipe for Steak & Cheese Nachos, topped with a zesty Chile Verde Salsa. Perfect for gatherings or a delicious solo treat, this dish combines savory steak, melted cheese, and a fresh, spicy salsa that will delight your taste buds.
Ingredients
For the Nachos:
- 1 lb steak (ribeye or flank steak recommended)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 oz tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup pickled jalapeños
- 1/4 cup chopped fresh cilantro
For the Chile Verde Salsa:
- 1 lb tomatillos, husked and rinsed
- 2-3 jalapeños, stemmed and seeded (adjust for spice level)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- Salt to taste
Instructions
Prepare the Chile Verde Salsa:
- Preheat your broiler. Place the tomatillos and jalapeños on a baking sheet. Broil for about 5-7 minutes, turning occasionally, until the tomatillos are blistered and slightly charred.
- Transfer the broiled tomatillos and jalapeños to a blender. Add the chopped onion, minced garlic, cilantro leaves, lime juice, and salt. Blend until smooth. Adjust seasoning as needed.
Prepare the Steak:
- Season the steak with salt and pepper on both sides.
- Heat the olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
- Remove the steak from the skillet and let it rest for a few minutes. Slice it thinly against the grain.
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