BBQ Skirt Steak Nachos
- Prep Time: 15 minute
- Cook Time: 15 minute
- Total Time: 30 minute
- Yield: 4 1x
Embrace the summer heat by taking your nachos outside this summer. Ontario Skirt Steak is seasoned with chili and cumin then grilled along with jalapeño, sweet corn and red onion, then piled high on a bed of tortillas and shredded cheese. What makes these nachos extra special, is this final blast of bbq heat, that makes the cheese bubbly and tortillas kissed with the bbq flame for the ultimate patio starter or meal.
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp fresh ground pepper
350g Ontario Skirt Steak or Bavette
1 cob corn
3 jalapeno peppers
1 red onion, sliced into rounds
250g tortilla chips
250g grated cheddar cheese
1 cup Pico de Gallo or chunky salsa
1/2 cup guacamole
1/2 cup sour cream or Greek yogurt
1/4 cup chopped fresh cilantro
Season the Steak
- Combine chili powder, cumin, salt and pepper in a bowl. Sprinkle over the streak and rub the seasoning into the flesh until the steak is well coated. Set aside for 15 minutes.
- Preheat BBQ to high-heat.
- Brush the bbq grate with olive oil, if necessary, and arrange steak, corn, jalapeño peppers, and red onion slices on the grill.
- Cook onion and jalapeño for 4 minutes, turning halfway through and cook the steak and corn for 6-10 minutes, turning halfway through. *see notes
- Remove the steak and vegetables, placing them on a cooling rack placed above baking pan. Allow the steak to rest for at least 5 minutes.
Build the Nachos
- Thinly slice the jalapeño peppers and cut the kernels from the cob of the corn. Place in separate bowls for assembly.
- After the steak has rested, thinly slice it and cross cut it into small cubes.
- Arrange a layer of tortilla chips in the base of a cast iron skillet. Top with a handful of cheese, and sprinkle with one-third each of the steak, corn, jalapeño peppers and red onion, and two tablespoons of pico de Gallo. Finish with another light sprinkling of cheese.
- Repeat the previous step, with an additional two layers.
BBQ and Serve
- Place the cast iron skillet directly on the bbq and cook for 6-8 minutes with the lid closed, until the cheese is melted, and the tips of the tortilla chips just begin to char.
- Place a dollop of guacamole and sour cream on top of the nachos. Sprinkle with chopped cilantro.
Place the cast iron skillet in the centre of the table for sharing and remaining pico de Gallo, guacamole and sour cream in bowls for dipping.
We suggest removing the steak when it is rare to medium-rare, but can be cooked further if desired.