You’d be hard-pressed to find someone who doesn’t like nachos.
And if you ever do come across such a person, just walk away. You don’t need that kind of negativity in your life. But you know what would be even better than chowing down on a standard plate of nachos? Replacing the chips with potatoes and throwing some steak on top.
That’s where this recipe comes in.
If this sounds good to you (and you know it does), here’s everything you need to know.
- 1 russet potato
- 4 tablespoons olive oil
- 2 teaspoons salt
- 3 teaspoons pepper
- 2 teaspoons paprika
- 1 skirt steak
- 2 tablespoons vegetable oil
- Shredded cheddar cheese
- Shredded fontina cheese
- Sour cream
- Preheat oven to 450°F.
- Thinly slice potato.
- Place slices in a bowl and drizzle with olive oil.
- Season with one teaspoon of salt, two teaspoons of pepper, and four teaspoons of paprika. Stir to coat.
- Lay potato slices in a single layer on a baking sheet lined with parchment paper.
- Bake for 20 minutes.
- Warm vegetable oil (or cooking oil of your choice) over high heat.
- Season skirt steak with remaining salt and pepper.
- Place steak in pan and cook to desired doneness, flipping once.
- Remove steak from heat and let it rest for 10 minutes.
- Cut it into small cubes.
- Line the bottom of an oven-safe skillet with cooked potatoes, overlapping as you go.
- Sprinkle steak and both cheeses on top.
- Place skillet in the oven and broil for five to 10 minutes until cheese is melted.
- Top with sour cream and salsa to taste.
- Stuff your face. You earned it.