Ingredients
Chimichurri
- ¾ Cup Cilantro leaves and tender stems packed fresh
- ½ Cup Flat-leaf parsley leaves and tender stems packed fresh
1 Clove Garlic coarsely chopped
1½ Tbsp. Red Wine Vinegar- ¼ Tsp. Crushed Red Pepper
¼ Tsp. Kosher Salt
¼ Cup Extra Virgin Olive Oil
Nachos
- 1 8 oz. Flat Iron Steak patted dry
- ¾ Tsp. Kosher Salt divided
½ Tsp. Ground Black Pepper divided
½ Tsp. Ground Cumin optional
2 Tbsp. Olive Oil
8 Large Eggs- 1 11 oz. pkg. Tortilla Chips
2 8 oz. pkgs. Mexican cheese blend shredded
1 15 oz. can Black Beans drained and rinsed- 1 Cup Plum tomatoes chopped
1 Large Avocado chopped- ½ Cup Pickled Jalapeno slices drained
½ Cup Sour Cream or as needed
Equipment
1 Small food processor
1 Heavy skillet
1 Food thermometer
1 Broiler-safe rimmed baking sheet
Instructions
- Prepare the herbs and toppings, drain and rinse the beans, and grate the cheese if needed. Keep the sour cream chilled until serving.
- Pulse the cilantro, parsley, garlic, vinegar, crushed red pepper, and ¼ teaspoon salt from the chimichurri group in a small food processor until finely chopped. Add the ¼ cup extra-virgin olive oil and pulse to combine. Set aside.
- Season the steak with ½ teaspoon of the nacho salt, ¼ teaspoon black pepper, and the optional cumin. Heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, then sear the steak on both sides. Reduce heat as needed and cook until the thickest part reaches 145°F (63°C). Transfer to a clean board and rest 10 minutes before slicing. Time depends on thickness.
- Whisk the eggs with the remaining ¼ teaspoon each nacho salt and black pepper. Reduce the skillet to medium heat; wipe out any scorched residue. Add the remaining 1 tablespoon olive oil and scramble the eggs until set with no liquid egg remaining, reaching 160°F (71°C). Transfer to a bowl and keep warm.
- Preheat the broiler. Position a rack about 12 inches below the heat, following your oven’s broiling directions. Line a broiler-safe rimmed baking sheet with foil.
- Thinly slice the rested steak across the grain, then cut into bite-size pieces. Layer half the chips, steak, drained beans, eggs, and cheese on the sheet; repeat with the remaining halves.
- Broil just until the cheese melts and bubbles, about 2 minutes, watching continuously. Top with tomatoes, avocado, and drained jalapeños. Drizzle with chimichurri and serve immediately with sour cream.
Notes
The chimichurri has its own ¼ teaspoon salt and ¼ cup oil. For the nachos, divide ¾ teaspoon salt and ½ teaspoon pepper between steak and eggs; divide 2 tablespoons oil equally for cooking them. The 40-minute total is an estimate with preparation overlapping the steak’s rest.
