This recipe is a new spin on traditional nachos with unbelievably delicious results! Full of melted cheese and juicy steak, the secret is in swapping out tortilla chips for crispy potato puffs.
Ingredients:
-
1
beef Strip Steak Boneless, cut 3/4-inch thick (8 to 10 ounces)
-
1 1/2
cups
HERDEZ® Salsa Verde, divided
-
3
cups
frozen potato puffs
-
2
eggs, beaten
-
1/2
cup
diced red bell pepper
-
1/2
cup
shredded reduced-fat Mexican cheese blend
-
Chopped green onions
-
Cilantro sprigs
-
Diced seeded tomatoes
Serves 4
Directions:
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Place beef steak and 1/2 cup HERDEZ® Salsa Verde in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes. Meanwhile, place potato puffs in single layer on aluminum foil-lined rimmed baking sheet; bake according to package directions or until browned and crisp. Prepare grill for medium heat.
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Remove steak from marinade; discard marinade. Heat small skillet over medium heat until hot. Scramble eggs; set aside. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; let rest 5 minutes. Slice steak lengthwise into thirds, then crosswise into 1/4-inch thick pieces. Keep warm.
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Push potato puffs close together in single layer so edges touch slightly. Evenly layer with eggs, bell pepper and cheese. Return to oven; bake 6 to 8 minutes until heated through and cheese is melted. Top with steak slices. Serve nachos with remaining 1 cup HERDEZ® Salsa Verde on the side. Garnish with green onions, cilantro and tomatoes, if desired.
