1green chili dicedI removed the seeds but leave them for more heat
1/2tspsalt
1/2tspblack pepper
Pico de Gallo
2vine ripened tomatoes diced small
1/4red onion diced small
2green onions sliced thinly
2Tbspfresh cilantro chopped
1/2lime juice only
3-6jalapenos slices from a jarI use Old El Paso diced
Nachos
350gcooked skirt steak from above cut in bite sized pieces
1/3cupshredded cheddar
1/3cupshredded mozzarella cheese
2/3bag tortilla chips230g bag Mission Corn Chips
1cupshredded iceberg lettuce
3Tbspchopped jalapenos
1avocado fork smashed
Salsa as prepared above
Sour Cream
Wedges of lime
Instructions
Carne Asada
Mix together all ingredients except Skirt Steak in a plastic container big enough to lay the steak in flat
Add whole skirt steak. Marinade for 3 - 4 hours (or more if you have it) flipping the steak once or twice.
Heat a pan (or BBQ) on high heat and cook the steak for 2 -3 minutes on each side. You will want it to be undercooked because it will be cooked further when preparing the nachos.
Set aside to rest.
Pico de Gallo
Mix together all ingredients in small bowl and set aside so flavors can come together
Nachos
Preheat oven to broil/grill or as high as it can go.
On a cookie sheet lined with baking paper spread tortilla chips in a single layer.
Spread half of the cheese evenly across the chips.
Top cheese layer with steak.
Top the steak layer with the remaining cheese
Broil/Grill until cheese is melted and bubbly.
Remove from oven.
Top with shredded lettuce, salsa, and jalapenos.
Garnish with avocado, sour cream and wedges of lime. (or serve on side)
Recipe Notes
**Note - if you have a shorter time to marinade pre-slice your skirt steak into bite sized slices. The increased surface area will allow your steak pieces to marinade in a fraction of the time.