Book a Big Green Egg Demo or get a quote - 07446 960303

Dirty Skirt Nachos

Name: Dirty Skirt Nachos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 tbsp olive oil; 2 cloves garlic (crushed); 2 tsp cumin seeds; 400 g black beans (tinned, drained); 400 g skirt steak; 2 tsp dried chipotle flakes; 1.5 tbsp olive oil; 1 tsp Maldon salt; A big back of tortilla chips - 200g; 250 g grated cheese (we use cheddar but Monterey Jack would be more authentic); 4 tbsp pickled Jalapeños; 4 spring onions (chopped); A small bunch of coriander (chopped)

No ratings yet

Who doesn't like nachos as a snack? Why not make them even better with some dirty-cooked skirt steak?

If you've never tried steak cooked directly on the coals, then this should be your first go. Skirt steak is a very cheap piece of steak, so you don't need to worry about cooking it this way.

Skirt on top of nachos is very decadent, served with some homemade salsa and guacamole, and you're in for a real treat.

This recipe is based on the one from Genevieve Taylor's book Foolproof BBQ, it's a cracking little cookbook.

Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 people

Course: Main Course

Cuisine: American, TexMex

Ingredients Equipment Method Video Notes

Ingredients

For the black beans

1.5 tbsp olive oil
2 cloves garlic crushed
2 tsp cumin seeds
400 g black beans tinned, drained

For the steak

400 g skirt steak
2 tsp dried chipotle flakes
1.5 tbsp olive oil
1 tsp Maldon salt

For the nachos

A big back of tortilla chips - 200g
250 g grated cheese we use cheddar but Monterey Jack would be more authentic
4 tbsp pickled Jalapeños
4 spring onions chopped
A small bunch of coriander chopped

Equipment

Saucepan
Paella pan
Stainless Steel Grid
ConvEGGtor
Netherton Foundry 14" Prospector Pan
Big Green Egg

Grill Temperature

Surfaces

then

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Setup your Egg for a direct cook at 200°C.
Warm a Tefal Ingenio pan or a cast iron pan.
Add 1.5 tbsp olive oil, garlic and cumin seeds.
Fry for about 2 minutes.
Add the black beans and cook for about 10 minutes.
Squash your beans with the back of a spoon to make a chunky paste.
Take the pan off and set it aside.
Remove your stainless grid and rake the coals a little with your ash tool to knock off any ash.
On a plate oil your steak on both sides with 1.5 tbsp olive oil.
Sprinkle the chipotle and salt over your steak.
Now throw directly onto the coals and cook for about 3 minutes.
Turn your steak and knock off any charcoal pieces that are stuck to it. Cook for a further 3 minutes.
Take off your steak and wrap it in foil to rest. The internal temperature should be 40-45°C, the steak is not cooked.
Now set up your Egg for an indirect cook at 200°C with the ConvEGGtor and stainless steel grid.
Into your paella pan, place 1/3 of your tortilla chips. Spoon over 1/3 of your black beans and 1/3 of your cheese. Repeat 3 times making 3 layers.
Now bake for 10 minutes.
Slice your steak thinly across the grain, about 3mm thick slices.
Add these to the top of the nachos as well as the spring onions.
Cook for a further 3 minutes.
Remove from the Egg and sprinkle with the fresh coriander.
Serve with guacamole, salsa and sour cream.

Video

Notes

The recipe is based on the one from Genevieve Taylor's book Foolproof BBQ.

Foolproof BBQ

Book a Big Green Egg Demo or get a quote - 07446 960303

Join The Club