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Bone Suckin’® Beef Nachos Recipe
 
Prep Time

Cook Time

Total Time

 

Easy Recipe
Author:
Recipe type: Appetizer
Serves: 12-14

Ingredients
  • —– Flank Steak —–
  • Bone Suckin’ Sweet Hot Mustard, 2 Tbsp.
  • Flank Steak, 1½ lb.
  • Olive Oil, ⅓ cup
  • Limes, 2 whole, juiced
  • Chipotle Peppers in Adobe Sauce, 4 whole peppers, with a little sauce
  • Garlic, 2 Tbsp. minced
  • Cilantro, 1 cup
  • —– Nachos ——
  • Bone Suckin’ Seasoning & Rub, 2 Tbsp.
  • Onion, 2 cups, diced
  • Bell Peppers, 2, diced (different colors)
  • Olive oil, 3 Tbsp.
  • Tortilla Chips, 1 bag
  • Cheese, 8 oz. grated (Sharp Cheddar or Monterey Jack)
  • Avocado, 1, chopped
  • Salsa, 1 cup (optional)
  • Sour Cream, 1 cup (optional)

Instructions
  1. Before cooking food, prepare steak: combine Bone Suckin’ Sweet Hot Mustard, oil, lime juice, garlic, chipotle peppers and cilantro in a food processor or blender. Blend until combined. Place steak in a resealable plastic bag and pour marinade over steak. Seal and refrigerate for 8 hours.
  2. Preheat oven to 350˚. Heat skillet or grill to high. Cook flank steak on grill or in skillet for 4 minutes per side. Remove steak from heat and set aside.
  3. In a skillet, place Bone Suckin’ Seasoning & Rub, onion and bell peppers. Drizzle olive oil over vegetables and sauté for 5 minutes. Remove from heat and set aside.
  4. Slice the steak against the grain in strips and then again to cube the steak.
  5. On a large oven proof platter, spread tortilla chips and top with meat and vegetables. Sprinkle with grated cheese. Put into oven, on broil, for 3 to 4 minutes or until cheese melts. This recipe makes 2 or 3 batches of nachos. Serve immediately with salsa and sour cream on the side. Recipe serves 12-14.

 

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