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Oh dear. These are good.
These are very, very good. Flank steak marinated in chipotle, lime, garlic, and cilantro is used not for fajitas, as one might expect flank steak marinated in chipotle, lime, garlic, and cilantro to be used for…but for fajita nachos, a nice, unexpected twist.
Make these for the Super Bowl! Serve them with plenty of guacamole, sour cream, and salsa.
You’ll make lots and lots of friends. Promise.
You need garlic…
Olive oil…
Limes…
And chipotle peppers.
Throw the olive oil and chipotle peppers (about four or so) into a food processor or a blender.
Squeeze in some lime juice…
And add some cilantro.
Mix it all together until it’s lovely and combined and colorful.
Throw the flank steak into a large Ziploc…
And pour in the marinade. Squish it around and make sure the meat’s all coated, then refrigerate it for at least 24 hours. The flavor will be out of this world.
This is more like 36 hours later, and boy oh boy, am I excited.
Oh my.
Oh my goodness gracioius. This is flank steak. See that beautiful grain? I’m in love, I’m in love, and I don’t care who knows it!
Remove the meat from the pan, set it on a cutting board, and cover with foil while you prepare the rest of the ingredients.
Next, slice up some onions…
And some green bell peppers…
And throw them into a skillet. Cook them over high heat…
Until they’re soft with nice, flavorful black bits.
Next, slice up about half of the flank steak. Look at that gorgeous, gorgeous piece of meat!
Then cut the slices into smaller (bite-size) pieces.
Note: you can use the other half of the flank steak to make another batch of nachos, or you can just save it in the fridge and snack on it over the next few days.
Cold flank steak out of the fridge = Heaven.
Next, throw the cooked veggies onto a cutting board and chop them into smaller pieces.
Throw some sturdy tortilla chips onto a large ovenproof platter or cookie sheet.
Sprinkle them generously with grated cheese. If I’d had any Monterey Jack, I would have used some of it, too.
Pop it into a preheated oven just long enough to melt the cheese but not so long that the chips will brown.
Sprinkle on a bunch of the chopped cooked veggies.
Then sprinkle on a bunch of the chopped meat.
Pop this into the oven for a minute or so, but watch it! We only want to warm up the ingredients; we definitely don’t want the meat to cook any more. A minute or so in the oven should be fine.
I took the liberty of whipping up some very quick guacamole…
And plopped it over the top.
I serve this like it is, but with plenty of sour cream and salsa on the side. The beef is so deliciously flavorful and the guacamole is a cool, creamy complement.
Make these for the Super Bowl this year! You’ll absolutely love ’em.
