Steak & Potato Nachos
Yes you can have nachos for dinner, especialy if they are made with steak and potatoes!
Equipment
- Cast iron skillet
Ingredients
- 3 large russet potatoes
- 1 lb top sirloin steak
- 4 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp Paprika
- 1 cup Cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- Sour cream, to serve
- sliced green onions, to serve
- Salsa, optional
Instructions
- Wash potatoes and cut them into thin slices.
- Place potato slices in a large bowl and add olive oil, salt, pepper and paprika. Stir to coat potatoes.
- Lay out potato slices in a single layer on a cookie sheet lined with either a silpat liner or a sheet of parchment paper.
- Use a basting brush to coat the potato slices with any remaining seasoned oil left in the bowl.
- Bake potato slices at 450° for 20 minutes.
- While the potatoes are in the oven preheat a cast iron skillet on the stove. You want a really hot skillet so you get a nice char on the steak.
- Season sirloin steak liberally on both sides with salt and pepper.
- Cook steak over medium high heat to medium rare doneness. About 4-5 minutes per side. The lenght of time will depend on the thickness of the steak you are using; adjust cook time accordingly.
- Remove skillet from heat. Remove steak from the pan and allow steak to rest for 10 minutes.
- Using a paper towel, carefully soak up any excess oil in the cast iron skillet.
- Slice steak into ½ inch chunks.
- When potatoes are done, transfer them from the cookie sheet into the cast iron pan, laying them out in a spiral pattern to cover the bottom of the skillet with a layer of potato slices.
- Top the potato slices with the cubed steak.
- Layer on the Pepper Jack and Cheddar cheeses.
- Place skillet in the oven and set the temperature to broil. Broil until heated through, cheese completely melts and starts to brown along the edges.
- Serve topped with a dollop of sour cream, a sprinkle of green onions and salsa if desired.