Doritos Loaded Steak and Chimichurri Nachos

10m
Serves 1
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Directions

  1. 1Season the steak with sea salt and let it dry brine in the fridge for 30 minutes.
  2. 2Prepare the chimichurri: combine 30g chopped parsley, 10g chopped oregano, 15g chopped shallot, 10g chopped chive, 1 diced red chilli, 1 diced green chilli, 1tsp chilli flakes, 2 cloves grated garlic, a pinch of sea salt and black pepper, a squeeze of lemon juice, 125ml olive oil, and 30ml red wine vinegar. Mix and adjust seasoning to taste, cover, and set aside to infuse.
  3. 3Bring steak to room temperature and set skillet to medium-high heat.
  4. 4Add 1 tbsp of neutral oil to the pan and sear the steak for 1.5-2 mins on each side. Set aside to rest.
  5. 5Add 2-3 tbsp of unsalted butter, rosemary, thyme, and a clove of garlic to the pan. Let it bubble for 2 minutes.
  6. 6Remove herbs, add the steak back to the pan, and baste for 2 more minutes. Let the steak rest until it reaches 125°F.
  7. 7In an oven-safe bowl, add Doritos Salted and grate Parmesan cheese over it. Place it in the oven at 150°C to melt for 5 minutes.
  8. 8Cut the steak into cubes and sprinkle it over the Doritos. Spoon the chimichurri over the nachos.
  9. 9Serve with an ice-cold Pepsi Max and enjoy!

Ingredients

  • 1 steak
  • 1 pinch sea salt
  • 30 g parsley
  • 10 g oregano
  • 15 g shallot
  • 10 g chive
  • 1 diced red chilli
  • 1 diced green chilli
  • 1 tsp chilli flake
  • 2 cloves garlic
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 squeeze lemon juice
  • 125 ml olive oil
  • 30 ml red wine vinegar
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 clove garlic
  • 1 handful Doritos Salted
  • 1 handful Parmesan

Equipment

fridgebaking sheetwire rackknifecutting boardgraterbowlskillettongsoven