Ingredients
Steak
- 1 skirt steak, flank steak or flap steak
- 1 lime, juiced
- Salt and pepper, to taste
Nachos
- 1 bag tortilla chips
- 1 15 ounce can black beans, washed
- 1 16 ounce can corn, washed
- 4.5 ounce can green chiles, washed
- 2.5 cups Monterey Jack cheese
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
- Dollop of sour cream
Directions
- Season the outside of your steak with lime juice, salt, and pepper.
- Preheat grill-side of the Cook-It-All to 400 degrees Fahrenheit. Use Fire & Cook Stand if desired. Add steaks to the grill side and let them cook, 3-4 minutes per side, or until internal temperature reaches 120 degrees Fahrenheit (medium rare).
- While steaks are cooking, layer the inside of the Cook-It-All base/wok with tortilla chips, then add black beans, corn, green chiles, and cheese. Repeat these layers 2-3 times.
- Once the steaks are done, pull them off the grill and let them rest, 10 minutes. Take the hot grill lid off the fire and put the nacho-filled wok on the stand. Add the hot griddle/grill lid on top to cover the nachos and melt the cheese. Let cook, 5-6 minutes, or until cheese has melted to ideal consistency. Pull off grill and set aside.
- Slice steak and add to nachos along with lime juice, cilantro, and sour cream.