Primo Steak Nachos Recipe

Marinate steak

Combine olive oil, soy sauce, lime juice, minced garlic, smoked paprika, salt and black pepper in a shallow dish. Add the sirloin and turn to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temp.

Cook steak

Heat a cast-iron skillet or grill over high heat until smoking. Pat steak dry and sear 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C). Adjust time for desired doneness. Transfer to a cutting board and rest 8-10 minutes, then slice thinly against the grain into bite-size strips.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). While oil heats, stack tortillas and cut each into 6 wedges. Fry in batches, 45-60 seconds per side, until crisp and lightly golden. Drain on paper towels and immediately sprinkle with 1 tsp salt. Set aside on a baking sheet in a single layer to use for nachos.

In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute to make a roux. Slowly whisk in beer until smooth, then add milk and whisk until sauce thickens and barely simmers, about 3-4 minutes. Reduce heat to low and whisk in cream cheese until melted. Gradually add shredded cheddar and monterey jack, stirring until smooth. Stir in ground mustard, cayenne and 1/2 tsp salt. Keep warm on lowest heat, stirring occasionally.

Toss the three cheeses together and keep refrigerated until assembly. These will be used briefly under heat to melt slightly on top of the chips.

In a bowl combine rinsed black beans, roasted corn, diced red onion, chopped cilantro, diced jalapeño, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently and taste; adjust seasoning. Refrigerate until assembly to let flavors meld.

In a blender or food processor, combine half an avocado, sour cream, buttermilk, chopped dill, garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. Blend until smooth and creamy, adding a splash more buttermilk if needed to reach drizzling consistency. Transfer to a squeeze bottle or bowl and chill.

Whisk together mayonnaise, minced chipotle, honey, lime juice and 1/4 tsp salt until smooth. Taste and adjust heat/honey to preference. Chill until assembly.

Dice heirloom tomatoes and avocado, slice jalapeños and thinly slice scallions. Keep tomatoes and avocado separate until assembly to prevent sogginess; toss avocado with a tiny squeeze of lime if making ahead to slow browning.

Preheat oven to 375°F (190°C). On a large oven-safe platter or baking sheet, arrange a single layer of chips, leaving small gaps. Spoon or drizzle a generous amount of beer cheese queso over the chips, then sprinkle a portion of the three-cheese blend evenly. Add a layer of sliced steak and spoon some black bean & corn pico over. Repeat to create 1-2 stacked layers, finishing with a final drizzle of queso and remaining three-cheese blend.

Bake in the preheated oven 5-7 minutes, until cheeses are melted and bubbly. Remove from oven.

Top with diced heirloom tomatoes, diced avocado, sliced jalapeños and a scattering of scallions. Drizzle avocado ranch and chipotle honey lime aioli over the nachos in thin lines. Garnish with chopped cilantro (optional) and serve with lime wedges on the side.