Super Deluxe Steak Nachos � Regular Nachos for the Big Game? I Don�t Think So.

I�m still trying to figure out how this video for super deluxe steak nachos ended up being over nine minutes long. I�ll blame the fact that I showed you how to do the steak and faux refried beans, but still, I always feel a little uneasy whenever we go past seven or eight minutes. Also, I don�t get overtime.

Be that as it may, this is one of my all time favorite party foods, and I�ve wanted to show you my version for a long time. As you may have heard, the Super Bowl is just a few weeks away, and this should get serious consideration when formulating your snack line-up.

Feel free to cook your meat medium-rare, or less, but as I mention in the video, I think medium works best if you�re using the recommended skirt steak, or flap meat. These cuts have a beautiful, beefy flavor, which, in my experience, is only maximized if cooked to a certain point.

Even though the meat is reheated when we melt the cheese, I still think medium is the way to go, and not just flavor-wise. I think the texture is better as well. These cuts are a little on the chewy side, which is accentuated if cooked rare. Having said that, whether you used raw, or completely well-done beef, you�re still going to be thrilled with the results. I still hope you give these super deluxe steak nachos a try soon. Enjoy!

Ingredients for about 3 of the same sized platters as I used:

For the steak:

1 tbsp vegetable oil

1 1/2 pounds skirt steak or flap steak (aka flap meat) seasoned on both sides with salt, freshly ground black pepper, and chipotle to taste

- cook to a medium (about 135 to 140 F. internal temp)

For the beans:

2 tablespoons bacon fat or lard

1 yellow onion, diced

1/2 teaspoon dried oregano

2 (15-oz) cans pinto beans, drained and rinsed

1 1/2 cups water or chicken broth, plus more as needed

1 teaspoon salt, or more to taste

You also need:

corn chips

12 ounces sharp cheddar

12 ounces Monterrey Jack
diced avocado (tossed in lemon juice and salt) 
diced white onion 
diced tomato 
finely diced jalape�o pepper 
sour cream 
freshly chopped cilantro 
* serve with hot sauce on the side, and lots of beer