Loaded Steak Nachos
Heritage Shaved Ribeye Steak crowns a mountain of melted cheese-covered tortilla chips, adorned with tomatoes, avocado, jalapeño, cilantro, and a zesty lime-infused sour cream drizzle.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 lime, juiced, divided
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 cloves garlic, miced
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups sour cream
- 2 13 oz. bags tortilla chips
- 5 cups shredded Monterey Jack cheese
- 3 plum tomatoes, seeded and chopped
- 1 avocado, halved, pitted, peeled and sliced
- 1 small jalapeño, thinly sliced
- Chopped fresh cilantro, for garnish
Directions
- Preheat oven to broil. In a medium bowl, combine half the lime juice, olive oil, chili powder and garlic. Season with salt and pepper. Add Heritage Shaved Ribeye Steak to bowl and massage the mixture into steak to cover completely. Marinate at room temperature for 15 minutes.
- Meanwhile, in a small bowl, combine sour cream and remaining lime juice. Season with salt. Set aside for topping nachos.
- Heat a large skillet over medium-high heat. Add Heritage Shaved Ribeye Steak and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes. Transfer to plate.
- Place tortilla chips on a large rimmed baking sheet. Top with cheese, and broil until melted, about 3-5 minutes. Top with steak mixture, tomatoes, avocado, jalapeño and cilantro. Drizzle with sour cream mixture, and enjoy.
Prep time: 20 minutes
Cook time: 9 minutes
Ready in: 29 minutes (plus marinating time)
Serves: 4
