Game Day Nachos
Rated 5.0 stars by 1 users
Are you ready for game day?
Impress your friends and family with these pro-level steak nachos! With a perfectly seared steak cooked on the Gozney Dome, you're sure to score with this recipe!Author
1 Bushel Cilantro
1 Bushel Parsley
1 tbsp Mexican oregano
2 tbsp red chili flakes
5 Oz / 41g Red-wine vinegar
- 4/ 113g Olive oil
Salt (to taste)
18 Oz / 510g Beef tallow
Smoked Gouda round
Small flour tortillas
1 1/2-Inch-thick ribeye steak
Smoked flaky salt
Bind and salt steak heavily. For best results salt steak the night prior, letting it rest uncovered on a cooling rack in the fridge.
Allow steak to temper, oil the cast iron pan and place the steak in. Set the pan to the opposite side of the Gozney Dome
After 2 minutes, flip the steak. Cook steak to preferred doneness.
To make the chimichurri, finely mince cilantro and parsley, and place into a food-safe bowl. Add red chili flakes and Mexican oregano. Pour in red wine vinegar, lime juice, and olive oil. Whisk thoroughly and salt to taste.
To make the tortilla chips, cut the tortillas into quarters.
In a cast iron skillet pour in beef tallow, allow it to render, and come to a steady simmer. Carefully place tortillas into skillet and flip once they start to puff. Remove from tallow, place on a cooling rack, and add salt to taste.
Heat a small cast iron pan, place the smoked Gouda inside and allow it to fully melt.
Lay a bed of tallow-fried tortilla chips down, then pour over the melted cheese. Slice your steak at an angle against the grain thinly and place it on top of cheese-covered tortillas. Then cover with a generous amount of fresh chimichurri. Serve and enjoy!