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Cheesy Nachos with Steak and Black Beans

Recipe from Weber's Greatest Hits™ by Jamie Purviance

  • People

    Serves 12 to 15

  • Grilling Time

    9 to 11 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

Q2200 Food 5

Paste

  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 1 tablespoon minced garlic
  • Completed step 1 teaspoon ancho chile powder
  • Completed step 1 teaspoon packed light sugar
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon chipotle chile powder
  • Completed step ¼ teaspoon ground cumin
  • Completed step 1¼ pound skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 2 or 3 pieces
  • Completed step 1 bag (12 ounces) tortilla chips
  • Completed step 1 can (15 ounces) black beans, drained and rinsed
  • Completed step 2 cups shredded sharp cheddar cheese
  • Completed step 2 cups shredded Monterey Jack cheese
  • Completed step 2 cups your favorite tomato salsa
  • Completed step 1 ripe Hass avocado, diced

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling.  
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.
    Brush the cooking grates clean. Grill the steak pieces over high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.
  • Layer half of the tortilla chips, steak, black beans, cheddar cheese, and Monterey Jack cheese on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. In a medium bowl combine the salsa and avocado. Remove the nachos from the grill. Serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.  
    Layer half of the tortilla chips, steak, black beans, cheddar cheese, and Monterey Jack cheese on a large sheet pan. Place the pan over high heat, close the lid, and cook until the cheese is melted, about 5 minutes. In a medium bowl combine the salsa and avocado. Remove the nachos from the grill. Serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.  

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