Flat iron steak nachos

A couple of weeks ago, I featured Certified Steak and Seafood’s (love them!) Certified Angus Beef flat iron steaks on the blog in this recipe. I still have 4 of their super tender steaks left, so I thought I’d show you just how versatile this economical cut is. Tonight, it's a flat iron with a Tex-Mex twist!

I don’t know about you, but I love nachos. Beef fajita nachos are one of my all-time favorite foods. But, tonight, I’m putting a twist on the dish by substituting sliced flat iron steak as the topper. These would be a great appetizer or snack when you’ve got a bunch of guests over, or a full dinner for 2-3 people.

Here’s what you’ll need:

7 oz. flat iron steak

Fajita seasoning or garlic pepper

Tortilla chips

Mexican blend cheese

Nacho sliced jalapenos

1 can refried beans

3 tablespoons vegetable oil

Season the steak with your choice of fajita seasoning or garlic pepper. I used Fiesta fajita seasoning because it’s pretty much awesome on a variety of meats and in a variety of dishes. Grill or pan broil the steak to desired doneness. On average, that’s about 14 minutes on a gas grill or 16-17 minutes in a skillet for medium rare to medium.

Once you get the steak started, pour the vegetable oil in a small saucepan. Add refried beans. Sprinkle in a little cheese. Cook according to package directions or until hot, stirring regularly. (The oil and cheese are optional, but I find they make canned refried beans a little more homemade-tasting.) Note: you could, of course, make homemade refried beans if you've got the time. Or you can omit them all together. Totally your call!

Let the steak rest for about 3- to 5- minutes, and then slice. Cut each slice into halves.

Cover a baking sheet in foil. Spread generously in chips.

Add beans, then steak pieces, then jalapenos, and then finish with lots of cheese.

Pop in the oven and broil until cheese is good and melted, rotating the pan once if needed.

Serve with pico de gallo, sour cream and/or salsa if desired.

They’ll look like this: