Plat du Jour > Grilled Steak Nachos

| January 27, 2015


Lisa Harp, Valdosta Today Food Contributor:

The cure for the common nacho, just in time for the Super Bowl. 

This time of year I get asked a common question:  Do you have any Super Bowl recipes? Well, of course I do, but I always look for something a bit special and different to share. This one is from one of my favorite foodie blogs, Candid Appetite.

Everyone loves nachos, of course.  It’s the all-American, Mexican-themed party food (whatever that means).

This, though, is also a hearty meal and would also work well for your Downton Abbey viewing party.  How’s that for versatility?


For the Salsa:

  • 5 small to medium Tomatoes
  • 2 garlic cloves
  • 1 small onion or half of a medium
  • 1 lime, juiced
  • 2 Tablespoons Cilantro
  • 2 Cans Rotel Diced Tomatoes and Green Chillies
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tablespoon sugar

Throw all the ingredients into the food processor and blend until chopped. Taste for seasoning and adjust accordingly. Reserve for later.

For the Steak:

  • 1 pound Flap Steak
  • 1 tsp Achiote Paste
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Fresh Cracked Pepper
  • 1/2 tsp Cumin
  • 1/2 Red Pepper Flakes
  • 1/2 tsp Paprika
  • 2 tablespoons Worchestire Sauce
  • 1/4 cup orange juice
  • 1/4 cilantro


Throw everything into a large bowl and mix together. Cover with plastic wrap and allow to marinate in the fridge for about 30 minutes, or overnight.

Pre-heat a grill pan over medium high heat. Once the grill is extremely hot, place the steak on and allow to  cook for about 5-7 minutes on the first side. Once it has charred and browned, flip the meat over and continue cooking for another 4-6 minutes, depending on how you like your steak cooked.

Remove from the grill and place on a plate to rest for about 4 minutes. Cover with aluminum foil while it is resting, to keep warm.

Chop up the steak to the desired size and reserve for topping.

For the cheese sauce:

  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 2 Cups Milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 paprika
  • 2 dashes hot sauce
  • 1 cup Cheddar, grated
  • 1 cup Pepper Jack, grated


In a sauce pot, over medium heat, melt the butter. Once the butter has melted, had the flour. Whisk together and allow to cook until it is brown and nutty about 2-3 minutes.

Slowly stream in the milk while you while constantly. Allow the sauce to cook and thicken. When the sauce has thickened, lower the flame to low. Season with salt, pepper, onion and garlic powders, paprika, and hot sauce. Stir in the cheese and melt thoroughly.

To assemble the nachos, place a handful of chips on a plate. Top with the cheese sauce and any toppings of your choice. I used our grilled steak, black beans, sour cream, salsa, guacamole,  and scallions. There’s no precise measurements for this, just use all or some, anything you want. The sauce and the chips are like a blank canvas, a starting point for any of your great recipes. Serve immediately. Enjoy.

Photos and recipe courtesy Candid Appetite

1497774_10200335595231062_205163012_n (2)Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at

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