dinner · everyday
Steak nachos with mango chimichurri
Loaded sheet-pan nachos with seared steak, jalapeños and olives, finished with a mango-cilantro chimichurri, avocado and crema.
- Time
- 45min
- Steps
- 6
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor, Rimmed sheet pan.
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Method
-
1
Take the steak out of the fridge 30 minutes ahead, pat dry and salt generously.
-
2
Chimichurri: pulse the cilantro and garlic until finely chopped (not puréed), then stir in the lemon juice, vinegar, oregano, chili, a pinch of salt, pepper, olive oil and mango.
-
3
Sear the steak in a smoking-hot pan for 3-4 minutes a side, to 50°C (120°F) for medium-rare. Rest 7 minutes, then cut into small pieces against the grain.
-
4
Heat the oven to 200°C (400°F). Spread the chips on a sheet pan and layer with cheese, jalapeños, olives, half the onion and more cheese.
-
5
Bake 6-8 minutes until the cheese is fully melted.
-
6
Top with the steak, tomatoes, remaining onion, cilantro leaves and spoonfuls of avocado. Drizzle with crema and serve the chimichurri on top and alongside.
