Game Day Nachos
Are you ready for game day?
Gain franchise-player status with this "Big Game Nachos" recipe from barbecue pit-master @rasheedphillips of @phillipsbarbequeco.
Rasheed shows us the how-tos of reverse seared NY Strip Steak cooked on Gozney Dome and served over Argentinian style nachos. Using provoleta cheese, freshly made tortillas fried in rendered beef tallow, all topped with a light chimichurri sauce.
1 1/2-Inch-thick ribeye steak
Smoked flaky salt
18 Oz / 510g Beef tallow
Smoked Gouda round
Small flour tortillas
To make Chimichurri:
1 Bushel Cilantro
1 Bushel Parsley
2 tbsp red chili flakes
1 tbsp Mexican oregano
5 Oz / 41g Red-wine vinegar
4/ 113g Olive oil
Salt [to taste]
Bind and salt steak heavily. For best results salt steak the night prior, letting it rest uncovered on a cooling rack in the fridge.
Allow steak to temper, oil the cast iron pan and place the steak in. Set the pan to the opposite side of Gozney Dome.
After 2 minutes, flip the steak. Cook steak to preferred doneness.
To make the chimichurri, finely mince cilantro and parsley, and place into a food-safe bowl. Add red chili flakes and Mexican oregano. Pour in red wine vinegar, lime juice, and olive oil. Whisk thoroughly and salt to taste.
To make the tortilla chips, cut the tortillas into quarters.
In a cast iron skillet pour in beef tallow, allow it to render, and come to a steady simmer. Carefully place tortillas into skillet and flip once they start to puff. Remove from tallow, place on a cooling rack, and add salt to taste.
Heat a small cast iron pan, place the smoked Gouda inside and allow it to fully melt.
Lay a bed of tallow-fried tortilla chips down, then pour over the melted cheese. Slice your steak at an angle against the grain thinly and place it on top of cheese-covered tortillas. Then cover with a generous amount of fresh chimichurri. Serve and enjoy!