Diva Q's Ribeye Nachos

By carvalhohm

Ingredients

• Marinade:
• 1 tablespoon soy Sauce
• 3 tablespoons Worcestershire sauce
• 6 cloves garlic, crushed
• 1 tsp cracked black pepper
• 1 tablespoon cumin powder
• 1 cup red wine
• 1/4 cup vegetable oil
• 2 pounds boneless rib-eye steaks
• Toppings for nachos:
• 4 jalapenos sliced
• 2 cups shredded Old sharp cheddar mixed with 1 tsp Chipotle powder
• 1 red onion, cut into thin slices
• 1 cup sour cream mixed with the zest of 3 limes and 1 tablespoon Sisters secret fragrant chili
• 3 green onions trimmed & sliced
• 2 Chopped seeded tomatoes
• 1/4 cup sliced black olives
• 1/2 cup BBQ sauce (choose your favourite)
• 7-8 cups nacho chips (mix of blue corn and white corn)
• Salt & pepper to taste
• Hot Sauce to taste

Details

Adapted from marilyn.ca

Preparation

Step 1

In a large glass bowl combine the soya sauce, Worcestershire sauce, garlic, black pepper, cumin powder, red wine, and vegetable oil.

Place the steaks in a large, zip top plastic bag, pour in the marinade, refrigerate for at least 4 hours or overnight

Preheat grill to medium-high heat. Place steak on grill turning after 5 minutes. Then repeat flipping the steak until the internal temperature is 125-130F (Medium Rare).

Remove the steaks from grill. Rest steaks for 5 minutes before slicing.

Layer half the chips with 1 cup of cheese on a large oven proof platter. Layer on the remaining chips and cheese. Place the platter on the grill on medium heat until the cheese has melted about 5 minutes. Remove the platter from the grill. Top the nachos with the slices of steak, red onion, jalapenos, tomatoes and black olives.

Place the sour cream mixture in a squeeze bottle and drizzle all over the nachos. Repeat this step with the BBQ sauce. Serve immediately.