For the Marinade: – ½ cup Orange juice – ½ cup Oil – 2 limes juiced – 3 Garlic cloves minced – 1 Jalapeno stemmed seeded and sliced – 1 tbsp Jalapeno Lime Rub from Spiceology – 1 tsp Cumin – 2 tbsp fresh Cilantro chopped
For the Carne Asada: – 1.5 lbs Flank Steak – Salt and pepper Nachos: – 10 oz Refried Beans – 13 oz Tortilla Chips – 8 oz Colby Cheese shredded – 4 oz Beans rinsed and drained Nacho Toppings – Crema see note – ¼ cup queso fresco crumbled – Salsa – 1 Jalapeno sliced – 1 Lime sliced – 2 Scallions chopped – Avocado chopped – Cilantro chopped
Marinate Steak 1. Using a gallon sized resealable bag, mix the orange juice, oil, lime juice, garlic cloves, and jalapeno slices together. 2. Pat the steak dry with paper towels and rub it with the Jalapeno rub and cumin. 3. Add the steak and the cilantro to the bag and seal, pressing out as much air as possible.
4. Using your hands, rub the bag, making sure all of the ingredients are mixed and coating the beef. 5. Allow the steak to marinate at least 2 hours, or up to over night in a chilled cooler or refrigerator. Grill Steak 6. Place the steak over direct heat and grill, flipping often, until the beef has cooked to your desired internal temp, at least 135 degrees, 15 to 20 minutes.
Rest the Meat 7. Wrap the flank steak in foil and allow it to rest for 15 minutes before slicing. Slice thin 8. Slice the beef into thin strips working aginst the grain on a biase for the best bite. Make the Nachos: 9. Arrange a long sheet of aluminum foil on a clean work surface.
10. Dollop the refried beans onto the center of the foil and using the back of a spoon, spread the refried beans into a circle, creating the base of your nachos. 11. Once the base is make, add a thin layer of tortilla chips. 12. Top the layer with thin slices of hte carne asada, cheese, and black beans.
13. Repeat for two or three more layers 14. Fold the long ends up the foil up over the chips carefully 15. Carefully place the foil packet over indirect heat and allow the nachos to cook 16. Once the cheese has melted through, carefully remvoe the foil pack nachos from the campfire and open the packet.
17. Using a variety of topping, cover the top of your nachos with sliced avocado, scallions, sliced jalapeno, red onion, and sweet peppers. 18. Serve liquid items like sour cream, guacamole or salsa on the side to prevent soggy chips. 19. Garnish with cilantro and crema if desired. 20. Devour.