Bavette Steak Nachos
- 510 Minutes
- Easy
- Beef
Who doesn’t love a delicious plate of nachos for a quick and easy midweek meal or as a sharable movie snack? Well, you’re in luck, Jack from Jacks Meat Shack has created the ultimate recipe of bavette steak nachos, taking a classic and levelling it up with mouth-watering meat. See how he does it here.
Cooking Method
- Prepare your marinade by placing garlic, coriander, cumin, honey, salt, oil, lime, and soy sauce into a blender and blend until smooth.
- Marinate the meat for at least 8 hours or overnight.
- Preheat the grill to 230C and set it up for direct cooking.
- Remove the steak from the marinade and place it on the direct heat.
- Grill for around 10 minutes, until you have achieved some grill marks on each side and the steak will easily lift away from the grill. The internal temperature should be roughly 47C.
- Take the meat off the grill and leave it to rest for approximately 10 minutes before slicing into thin pieces.
- Add your nachos to a cast iron pan. Top them with cheese and jalapenos, then place on the grill to allow the cheese to melt. This should only take around 2-3 minutes maximum.
- Remove your nachos from the heat, add your beef and sauces then serve.
The Ingredients
- 1kg bavette steak
- 1 bunch coriander
- 3 cloves garlic
- 1 tbsp cumin
- 2 tbsp hot honey
- 1 tsp salt
- 1 lime zest and juice
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 pack nachos
- 400g grated cheese
- 1 handful jalapenos
- 2 tbsp guacamole
- 2 tbsp sour cream/nacho sauce/sour cream and chive
What to serve with bavette steak nachos
These bavette steak nachos are full of flavour and will make a great snack or starter on their own, but what about if you want a more substantial meal? See our suggestions of what to serve with these nachos below:
- Tacos
- Burritos
- Quesadillas
- Spanish rice
- Chicken wings
- Mexican street corn
