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.
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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.
Ingredients:
- 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
- Salsa
Instructions:
- 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.
