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Cheesy Nachos with Steak and Black Beans

Recipe from Weber's Greatest Hits™ by Jamie Purviance

Fuel Type:

  • People

    Serves 12 to 15

  • Grilling Time

    9 to 11 min.

  • Prep Time

    30 min.

Ingredients
Instructions

the Ingredients

Q2200 Food 5

Paste

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon ancho chile powder
  • 1 teaspoon packed light sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon chipotle chile powder
  • ¼ teaspoon ground cumin
  • 1¼ pound skirt steak, 12 to 18 milliliters thick, trimmed of excess surface fat, cut crosswise into 2 or 3 pieces
  • 1 bag (340 grams) tortilla chips
  • 1 can (430 grams) black beans, drained and rinsed
  • 200 grams shredded sharp cheddar cheese
  • 200 grams shredded Monterey Jack cheese
  • 520 grams your favorite tomato salsa
  • 1 ripe Hass avocado, diced

Instructions

  • In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling.  

    Related Grill Skills

    Mincing Garlic
  • Prepare the grill for direct cooking over high heat (230° to 290°C).
    Prepare the grill for cooking over high heat (260°C).
  • Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.
    Brush the cooking grates clean. Grill the steak pieces over high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces.

    Related Grill Skills

    Preparing Skirt Steak
  • Layer half of the tortilla chips, steak, black beans, cheddar cheese, and Monterey Jack cheese on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. In a medium bowl combine the salsa and avocado. Remove the nachos from the grill. Serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.  
    Layer half of the tortilla chips, steak, black beans, cheddar cheese, and Monterey Jack cheese on a large sheet pan. Place the pan over high heat, close the lid, and cook until the cheese is melted, about 5 minutes. In a medium bowl combine the salsa and avocado. Remove the nachos from the grill. Serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan.  

    Related Grill Skills

    Dicing an Avocado

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