Steak and Green Chile Nachos

By Jahel

Ingredients

• 4/5 oz cans chopped green chilies
• 2 T fresh lime (juice from one lime), plus wedges for serving
• 2 cloves garlic, chopped
• 1 t ground cumin
• 1 1/4 c cilantro, divided
• 12 oz. skirt steak
• 1 t kosher salt
• 1 T olive oil
• 8 oz. tortilla chips
• 8 oz. Monterey Jack cheese, shredded (about 2-1/2 cups)
• 8 oz. Sharp cheddar cheese, shredded (about 2-1/2 cups)
• 1 small red onion, finely sliced
• Shaved radishes, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 425°. Paul's chilies, lime juice, garlic, cumin, and one cup of the cilantro in a food processor until mostly smooth.
Season steak with salt. Heat oil in a large cast iron skillet over high. Cook steak, turning once, until deeply browned, 1-1/2 to 2 minutes Per side for medium rare. Transfer to a cutting board and let rest for five minutes; roughly chop.
Layer chips, chili mixture, cheeses, and onion on a rimmed baking sheet (line with foil for easy cleanup). Bake until cheese is melted, 7 to 8 minutes. Top with steak, lime wedges, remaining 1/4 cup cilantro, and radishes.