When it comes to quintessential finger foods, nachos are hard to beat. They are tasty, bite sized and smothered in cheese. Yum!
But they’re so basic. And unhealthy. Now, when you slather something in a mountain of cheese, it’s not going to be healthy. But there are ways to make nachos more grown up, and yes, a little healthier.
Enter steak nachos. You can make these fast at home and they are so good you’ll be craving them from now on. The key to it all is quality ingredients. And it all starts with the steak, the king of meats. Besides being the perfect meat for nachos, the real secret is in the seasoning. And I stumbled on the perfect seasoning blend. I came across it at my local farmer’s market this summer and couldn’t resist buying some spices from a very charismatic salesman who just happened to be the owner of the spice company and by the way he has no idea who I am, I just like his seasoning!
The name of the spice is Heath’s Blends Southwest Sizzler seasoning. It’s like a cross between a chili powder and a Cajun spice. It has a nice kick without being overpowering, and it’s the perfect seasoning for the steak on steak nachos.
1 lb. flank steak
1 Tbsp. Heath’s Blends Southwest Sizzler seasoning
1 can black beans
1 tsp garlic salt
2-3 Roma tomatoes, diced
1/4 bunch cilantro, chopped
- Sprinkle the Heath’s Blends Southwest Sizzler seasoning (or chili powder if you don’t have this spice, but trust me, it’s worth it) over the steak and grill on high heat for 4-5 minutes. Flip the steak and grill for another 3-4 minutes. Remove from the grill, place on a plate and cover with tinfoil for 3 minutes.
- Slice the steak into strips or bite-sized pieces.
- Cook the black beans in a small saucepan and add the garlic salt. Bring to a boil, then remove from heat and drain liquid.
- Prepare the nachos by adding shredded cheese to a plate full of tortilla chips. Either microwave or place under a broiler until cheese is melted.
- Top with black beans, tomato, cilantro, and sour cream.
These nachos are amazing. The black beans add a nice textural contrast to the crunch of the chips, and the cilantro and tomatoes are so fresh and inviting. These are grown up nachos you can feel a little less guilty about eating.