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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

Directions