INGREDIENTS
- 1 Pound Flatiron Steak Any thin, flat steak will work with this recipe.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Paprika
- ½ Teaspoon Cumin
- ¼ Teaspoon Cayenne Pepper
Peppers and Onions
- 2 Bell Peppers, Thinly Sliced
- 1 Red Onion, Thinly Sliced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Other Ingredients
- 5.5 Ounces Siete Chips
- ½ Cup Guacamole
- ⅓ Cup Salsa
- 2 Tablespoons Chopped Cilantro
INSTRUCTIONS
- Start by adding the steak into a large bowl with olive oil and spices. Stir together until the steak is evenly coated. Place in the refrigerator to marinate while you prepare the vegetables.
- To cook the steak, place it on a preheated cast iron skillet or any large skillet. Cook on medium-high heat for about 2 minutes on each side. Remove from the pan and let sit.
- Vegetables
- In the same pan add thinly sliced red onion and peppers with olive oil and salt. Cook covered on medium heat stirring occasionally until the peppers are soft.
- Nachos
- Then, add the cooked steak to a cutting board and carefully slice thin strips. (If it’s too rare, add it back into the skillet for a minute or two!)
- To assemble the nachos, start by adding a layer of tortilla chips onto a large tray or baking sheet.
- Then add the thinly sliced steak and cooked vegetables on top of the chips.
- Finish off with a few dollops of guacamole, salsa, and a sprinkle of freshly chopped cilantro! Enjoy hot.
