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Collection: Beef/Veal
Recipe By: Rachel ray
Tri-Tip Steak Nachos | Chef Tim Hollingsworth
Ingredients
- For the pico de gallo:
- 1 cup diced tomatoes (about 1 large or 2 medium)
- ¼ cup diced red onion
- 1 jalapeño, seeded and finely chopped
- ¼ cup finely chopped cilantro
- 1 lime, juiced
- 2 teaspoons olive oil
- Salt, to taste
- For the guacamole:
- 2 large avocados
- 2 cloves garlic, minced
- 1 jalapeño, minced
- ¼ red onion, minced
- 1 to 2 limes, juiced
- Salt and black pepper
- Cayenne
- For the nachos:
- ½ cup olive oil
- 1 medium yellow onion, quartered
- 3 tablespoons chopped garlic
- 1 bunch thyme, chopped
- ¼ cup balsamic vinegar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne
- ¼ teaspoon red pepper flakes
- One 2-pound beef tri-tip roast
- Salt and freshly ground black pepper
- 1 bag tortilla chips (8 to 10 ounces)
- 8 ounces sliced cheddar cheese
- 8 ounces sliced Monterey Jack cheese
- Sour cream
- ¼ cup cilantro leaves, for garnish
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Directions
- For the nachos, marinate the beef: In a large mixing bowl, combine the oil, onion, garlic, thyme, vinegar, onion powder, garlic powder, cayenne and red pepper flakes. Add the beef, cover and refrigerate for at least 6 hours or up to 3 days.
- For the pico de gallo, in a medium bowl, combine all the ingredients and mix well. Season to taste with salt.
- For the guacamole, in a medium bowl, combine all the ingredients and mix well.
- Prepare a two-stage grill with high and medium-low sides. Season the beef with salt and pepper, place on the hot side of the grill and sear, turning once, until charred on both sides, about 3 minutes a side. Move the meat to the medium-low side of the grill and continue grilling, turning the meat over every 10 minutes or so, until an instant-read thermometer inserted in the thickest part of the meat reaches 140°F for medium, about 35 to 40 minutes total. Transfer the meat to a cutting board and let rest for 15 minutes before cutting into ½-inch dice. (You will have leftover beef; start by cutting about 2 cups’ worth and reserve the rest for another use.)
- Working in batches, arrange the chips on an oven-safe baking dish or a microwave safe plate. Top each chip with half a slice each of cheddar and Monterey Jack. Microwave the nachos at full power just until the cheese melts, 30 to 45 seconds. Top each chip with a piece or two of beef, a dollop each of guacamole and sour cream and a spoonful of pico de gallo. Repeat with the remaining ingredients and serve.
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