Game-Day Steak Nachos

Game-Day Steak Nachos

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    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


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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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