The following recipe was originally published on GIRL CARNIVORE, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @GIRLCARNIVORE as well as on TWITTER and FACEBOOK.
Carne Asada Nachos
The following recipe was originally published on Girl Carnivore.
Carne Asada Nachos
- 1/2 cup Orange juice
- 1/2 cup Oil
- 2 limes juiced
- 3 Garlic cloves minced
- 1 Jalapeno stemmed seeded and sliced
- 1 tbsp Jalapeno Lime Rub from Spiceology
- 1 tsp Cumin
- 2 tbsp fresh Cilantro chopped
- 1.5 lbs Flank Steak
- Salt and pepper
- 10 oz Refried Beans
- 13 oz Tortilla Chips
- 8 oz Colby Cheese shredded
- 4 oz Beans rinsed and drained
- Assorted toppings: salsa, guacamole, sour cream, scallions, jalapenos, and cilantro
- Using a gallon-sized resealable bag, mix the orange juice, oil, lime juice, garlic cloves, and jalapeno slices together by tossing them all in.
- Pat the steak dry with paper towels and rub it with the Jalapeno rub and cumin.
- Add the steak and the cilantro to the bag and seal, pressing out as much air as possible.
- Using your hands, rub the bag, making sure all of the ingredients are mixed and coating the beef.
- Allow the steak to marinate at least 2 hours, or up to overnight in a chilled cooler or refrigerator.
- Place the steak over direct heat and grill, flipping often, until the beef has cooked to your desired internal temp, at least 135 degrees, 15 to 20 minutes.
- Wrap the flank steak in foil and allow it to rest for 15 minutes before slicing.
- Slice the beef into thin strips working against the grain on a bias for the best bite.
- Arrange a long sheet of aluminum foil on a clean work surface.
- Dollop the refried beans onto the center of the foil and using the back of a spoon, spread the refried beans into a circle, creating the base of your nachos. Make sure this isn't too big as you need to fold the foil up around the pile of chips.
- Once the base is made, add a thin layer of tortilla chips.
- Top the layer with thin slices of the carne asada, cheese, and black beans.
- Repeat for two or three more layers, making sure the top layer has extra cheese.
- Fold the long ends up the foil up over the chips carefully, as to not break the chips, and pinch the edges shut.
- Carefully place the foil packet over indirect heat and allow the nachos to cook, so the cheese melted through on every layer, checking every 7 minutes or so depending on the heat of your fire.
- Once the cheese has melted through, carefully remove the foil pack nachos from the campfire and open the packet.
- Using a variety of topping, cover the top of your nachos with sliced avocado, scallions, sliced jalapeno, red onion, and sweet peppers.