Ribeye Steak Nachos

Ribeye Steak Nachos with Chimichurri Sauce

Ribeye is one of the easier steak cuts to prepare because it's juicy and flavorful, even with minimal preparation. Plus, cutting it into strips for this nacho dish makes the cook time even shorter. Add it to your chips and customize with whatever toppings you like for a hearty, colorful plate of nachos!

recipe

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¼ tsp red pepper flakes

¼ tsp dried oregano

⅛ tsp black pepper

½ cup Kraft Mexican Blend shredded cheese

About 4 oz of tortilla chips

¼ cup shredded lettuce

¼ cup finely diced red onion

12–16 oz ribeye steak

2 tbsp olive oil

Ingredients

¼ tsp Maldon Flaky Salt

4 tbsp lemon juice

1 clove garlic clove, minced

1 tbsp olive oil

6 tbsp fresh, flat-leaf parsley, finely minced

⅛ tsp black pepper

Chimichurri Sauce

*Cook time may not include preparation time for all ingredients

~8 min cook time

Combine listed ingredients for chimichurri sauce in a food processor, blender, or by whisking vigorously with a fork. Combine and let sit while you assemble the rest of the dish (at least 30 minutes, and no more than three hours).

Slice the steak into two-inch strips and season with salt and pepper. Cook to your desired temperature in a hot pan with olive oil or butter.

Let steak rest for five minutes after cooking.

Assemble your nachos as desired. We recommend tortilla chips as your base, queso cheese or shredded Mexican blend on top, then the steak, diced or pickled onions, shredded lettuce, and the chimichurri sauce.

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