Name: margalit
Location: Massachusetts, United States Professional writer, educational advocate, opinionated ultra liberal mother of 18 year old twins, living life in the slow lane due to hypertrophic cardiomyopathy, congestive heart failure, and diabetes.

email: margalitc at yahoo dot com

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Tuesday, March 18, 2008

WFMW: Steak Nachos

This past weekend my son had 7 friends over for a 24 hour Guitar Hero3 Marathon. We had just gotten the game and the boys couldn't wait to play the newest version. They originally showed up for the afternoon, but by 11 pm it was apparent some of them were not going home. And they were hungry. Of course they were, they are teenage boys.

Surveying the contents of my pantry and fridge, I decided to make steak nachos, something I only made up very recently. They are incredibly easy to make, extremely filling, and the perfect food for a passle of young men with hearty appetites.

Remember, I made this recipe up, so there's no measuring involved!

1 lb London Broil steak
1 can black beans
1 ripe avocado
1 can Rotel
1 red/yellow/orange bell pepper, julienned
3 or 4 scallions, sliced thin
1 bag Tostidos, Restaurant Style or Trader Joes tortilla chips
Monterrey Jack and Mild Cheddar cheese, grated

Step one: Brown a seasoned london broil steak, about an inch thick or more, on both sides in a heavy pan or cast iron. After it's browned and formed a nice crust but is rare/raw inside, place the steak, in the pan, into a 350 degree oven until it's cooked rare/medium rare. Remove the steak from the oven, let it 'rest' for about 10 minutes, and then slice into thin, bite sized pieces.

Step two: Take a large broiler pan and layer it with tortilla chips, making sure that the whole pan is covered with at least a double layer, if not more, of chips. You're essentially making a crust for all the other stuff.

Step three: Open the can of Rotel and the can of black beans. Rinse the beans and then sprinkle over the tortilla chips. Drain the Rotel, pouring out the watery juice. Then spread the Rotel as evenly as you can, making sure you only add the solids. If you put in too much liquid, it will soak thru the tortilla chips making them soggy and gross.

Step four: Spread the julienned peppers and the sliced scallions over the Rotel.

Step five: Peel and slice the avocado into thin strips, then spread over the peppers and scallions.

Step 6: Grab a handful of the cheese and spread it over the pan, covering lightly all of the chips, veggies, etc.

Step 7: Thinly slice the steak and cut into 1" bitesized pieces. Spread over the entire pan, so that every chip will have a bite of steak.

Step 8: Cover with more cheese so that the top will be nice and bubbly, but not too thick. You want to ensure that the steak is cooked a bit.

Place the pan in a 350 oven until the cheese is all bubbly and stretchy.

Serve with paper plates on the side, and a large spatula to serve each kid a nice big helping.

Stand back and watch the food disappear before your eyes!

I wish I had a photo, but the food disappeared before I had a chance to photograph it.

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Blogger Robin said...

Sounds delicious, but I thought you were kosher?

19/3/08 3:25 AM  
Blogger margalit said...

Soy cheese, m'dear. Soy cheese.

19/3/08 11:41 AM  
Blogger Blog Antagonist said...

You're a good mom. At 11:00 o'clock? I would probably just have thrown a bag of Tostitos and a jar of Salsa at them.

We have a hang out house too, but luckily, right now the weather is nice and they tend to stay outside playing football until it gets dark.

20/3/08 6:37 AM  

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