Game-Day Steak Nachos

Ingredients

3 Tbs extra-virgin olive oil		One 2.25-ounce can sliced black olives, drained
1 lb boneless top sirloin steak		2 green onions, thinly sliced (use green and white parts)
Kosher salt and freshly ground black pepper		2 Roma tomatoes, chopped
1 15-ounce can black beans		1/4 cup chopped fresh cilantro
1/2 tsp ground cumin		Sour cream

Total:

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1
Preheat the oven to 350°F. Place a large skillet over medium-high heat.
2
Rub 1 tablespoon of the olive oil on both sides of the steak, and season the steak generously with salt and pepper. Add the remaining 2 tablespoons oil to the skillet, and cook the steak for 5 minutes on each side for medium-rare. Remove the steak from the skillet and transfer it to a cutting board. Allow the steak to rest for 5 minutes.
3
While the steak is resting, prepare the black beans: Pour the beans into a strainer and rinse them. Place the beans and the cumin in a medium saucepan, and heat over medium heat for 5 minutes, or until warmed through.
4
Cut the steak into 1/3-inch cubes.
5
Layer the tortilla chips on a large baking sheet, sprinkling cheese between the layers of chips. Sprinkle the chips with a top layer of cheese, and then with the steak bits, black beans, olives, and green onions. Bake for 10 minutes, or until the cheese has melted.
6
Scatter the tomatoes and cilantro over the nachos. Spoon a big dollop of sour cream on top, and serve immediately.

Other great toppings to consider: pepper Jack cheese, chopped red onions, sliced jalapeños, peperoncini slices, shredded chicken, guacamole, salsa.

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