FN Steak Nachos
We just can’t get over how amazing these Nachos are! We have been making our meatless version for years and years, but just recently came up with this recipe.
The sauce is out of this world! We think its the combination of Gouda and cream. So flavorful and delicious!
Not to mention, the way we cooked the steak adds even more flavor! It takes your regular nachos up about 5 notches. If you are feeling brave, use half pepper jack and half cheddar cheese on top. This will add the perfect kick without being too overpowering.
If you are short on time, use a bag of store bought tortilla chips. You can find some delicious ones now days. Your nachos will still be amazing. But there’s something about homemade chips that makes these seem special.
So what are you waiting for? Get cooking, your whole family will love these Steak Nachos!
FN Steak Nachos
- 1 lb steak medium well
- Guerande gray course salt
- 1 tbsp butter cold
- Tortilla Chips, taco size, cut into eighths. or use store bought
- 1/2 cup Canola Oil
- Fleur de Sel
- 1 1/2 cups Shredded cheddar cheese
- 3/4-1 cup Cream
- 2 cups Shredded gouda cheese
- 1 tbsp Corn Starch or all-purpose flour
- 1/4 tsp Worcestershire sauce
- 1 tsp Champagne Vinegar or Apple Cider
- Refried or Black Beans
- Avocado Chunks
- Black olives sliced
- Diced fresh tomatoes
- Sliced Jalapeños
- Sour Cream
- Remove the steak from the fridge. Pat it dry with a paper towel. Sprinkle with a good helping of Guerande gray salt on each side of the steak. Add fresh ground pepper to taste as well. Set aside and let sit out on the counter for 20-30 minutes.
- Using a pizza cutter, cut the tortillas into eights if using fresh. Fry in hot canola oil. Not smoking hot, just hot enough to fry quickly and evenly. Fry in batches. Place the fried chips on a grate over a baking sheet with paper towels to catch the extra grease. Quickly sprinkle with Fleur de Sel salt. Start frying the next batch. When all the chips are fried prepare the condiments, then cook the steak.
- Turn the oven to 500 degrees. Fry the steak in a tiny bit of Canola oil over medium high heat preferably in a Cast Iron skillet. Cook for 4 minutes on each side. Place butter on top of the steak and put the pan in the hot oven for 4 more minutes. Remove from the oven and place the steak on a platter or cutting board with grooves to rest. Cover to keep warm.
- Grate all cheese. Take the 2 cups Gouda and toss it with 1 tablespoon of corn starch or flour. Set aside.
- In a small pan, add the cream. Turn the heat to low. When the cream is warm, slowly add the Gouda with corn starch as it melts into the cream. When melted, add the worcestershire and vinegar. Stir with a spatula. Keep warm.
- Slice the steak into thin slices. Remove any fat.
- Choose an oven proof platter. Place the warm chips on the platter. Add the grated cheddar cheese. Place under the broiler until melted.
- Dot the chips with the steak. Now top with the warm Gouda and cream.
- Serve with all the condiments of choice. Eat this while it's still nice and warm.