Name: Miles to Go Whitesvilles Carne Asada Chips Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 2 tbs olive oil (for marinade); 3 tbs fresh lime juice; 2 tbs orange juice; 1 tbs soy sauce or Worcestershire; 3 tsp minced garlic; 2 tbs chopped cilantro (stems optional); 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 6 cups tortilla chips (sturdy restaurant-style); 2 cups shredded Monterey Jack or cheddar cheese; 1 cup black beans (canned, rinsed and drained); 1 cup pico de gallo or fresh salsa; 0.25 cup pickled jalapeños (sliced); 2 tbs chopped green onions; 2 tbs fresh cilantro leaves (for garnish); 4 each lime wedges (for serving); 0.5 cup sour cream or Mexican crema; 0.25 cup chipotle crema (sour cream + chipotle in adobo blended); 1 tsp hot sauce (optional)

Method

Carne Asada (steak)

Make the marinade

In a medium bowl whisk together 2 tablespoons olive oil, 3 tablespoons lime juice, 2 tablespoons orange juice, 1 tablespoon soy sauce, 3 teaspoons minced garlic, 2 tablespoons chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Marinate the steak

Place 1 lb flank or skirt steak into a shallow dish or zip-top bag. Pour marinade over the steak, turning to coat both sides. Seal and refrigerate for at least 30 minutes and up to 4 hours (avoid much longer for skirt/flank to prevent too soft texture).

Cook the steak

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Lightly oil the cooking surface. Remove steak from marinade, let excess drip off, and sear 3-4 minutes per side for medium-rare (internal ~130-135°F / 54-57°C) depending on thickness. For more well-done, add 1-2 minutes per side. Do not overcrowd pan.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8-10 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized strips about 1/4-inch wide.

Chips & Toppings assembly

Prep hot chips

Preheat oven to 375°F (190°C). On a rimmed baking sheet spread 6 cups sturdy tortilla chips in an even single layer or slightly overlapping in a shallow layer to make a base for nacho portions.

Add beans and cheese

Evenly scatter 1 cup rinsed black beans over the chips, then sprinkle 2 cups shredded Monterey Jack or cheddar cheese over top. This creates a layer that will melt and hold toppings.

Melt cheese

Bake the chips in the preheated oven 6-8 minutes, or until cheese is melted and bubbling. For a broiler finish, broil on high 1-2 minutes watching closely to avoid burning.

Top with carne asada

Remove chips from oven. Immediately distribute the sliced carne asada over the melted cheese and chips so the steak warms slightly from the hot chips.

Add fresh toppings

Spoon 1 cup pico de gallo or fresh salsa across the chips, scatter 1/4 cup pickled jalapeños, and 2 tablespoons chopped green onions. Garnish with 2 tablespoons fresh cilantro leaves and arrange lime wedges around the platter.

Finish with creamy drizzles

If using, drizzle 1/2 cup sour cream or Mexican crema and 1/4 cup chipotle crema over the top in thin lines or dollops. Add hot sauce to taste. Serve immediately while chips are warm and crisp.